聽日就係情人節，好多男女都在苦惱如何跟另一半慶祝才能表達對對方的愛意。出街食必然是貴，没預先凖備也可能訂不到位。在家煮心型牛扒？Hmmm...上年已整過。
在日本，和我們有點不一樣，2月14日是女性向心儀對像表白的日子，只有女性向男子送朱古力。而如果收禮的男性也有同感的話，便會在一個月後的白色情人節3月14日回禮給該女子，那就開始交往了！
但若已交往了一段時間，最溫馨就是在家煮幾道菜。 而調查發現"男人最想女友做的10道菜"TOP 3，就是薯仔煮牛肉(肉じゃが) 了。日本女仔通常第一次煮飯俾男友食，就學整呢個喇！因為易做又美味，又能帶給他媽媽的味道和家的感覺， 煮得好食，食飽求婚都話唔定☺
薯仔煮牛肉(肉じゃが)
北海道男爵薯仔 4個 (去皮，切半)
洋蔥 1/2個(切成1cm闊片)
紅蘿蔔 1小條(去皮，切不規則形狀，大小和薯仔差不多)
水 200ml
火鍋 牛肉薄片 200g
片裝苣蒻 半塊(搣成一口大小)
荷蘭豆 3片 (裝飾用)
醬油 2湯匙
味醂 1湯匙
料理酒 1湯匙
糖 1-1/2湯匙
洋蔥 1/2個(切成1cm闊片)
紅蘿蔔 1小條(去皮，切不規則形狀，大小和薯仔差不多)
水 200ml
火鍋 牛肉薄片 200g
片裝苣蒻 半塊(搣成一口大小)
荷蘭豆 3片 (裝飾用)
醬油 2湯匙
味醂 1湯匙
料理酒 1湯匙
糖 1-1/2湯匙
1. 將薯仔，洋蔥和紅蘿蔔都切好。煎鍋燒熱下1湯匙油，將薯仔，洋蔥和紅蘿蔔放入炒香，使油都蓋在材料表面。加入牛肉片炒至粉紅色時就放入200ml水，當中的1湯匙醬油，味醂，料理酒和糖，加蓋煮滾。
2. 煮滾後開蓋會見到一些肉的油脂和泡沫浮在表面，用勺拿走。轉為中小火，加入苣蒻和剩下的1湯匙醬油和1/2湯匙糖，開蓋繼續煮至湯汁只剩下原來的一半，最後放入荷蘭豆，當煮至翠綠便可全部上碟。
*日本口味有可能會甜一點，可根據個人喜好調教糖和醬油的份量。
2. 煮滾後開蓋會見到一些肉的油脂和泡沫浮在表面，用勺拿走。轉為中小火，加入苣蒻和剩下的1湯匙醬油和1/2湯匙糖，開蓋繼續煮至湯汁只剩下原來的一半，最後放入荷蘭豆，當煮至翠綠便可全部上碟。
*日本口味有可能會甜一點，可根據個人喜好調教糖和醬油的份量。
Japanese-Style Braised Beef with Potatoes (Niku-Jyaga)
4 Hokkaido Potatoes (Peeled and halved)
1/2 Onion (Cut into 1cm Strips)
1 Small Carrot (Peeled, Cut into irregular shapes with the size similar to the potatoes)
200ml Water
200g Beef Ribs Slices
1/2 pack Konjac (tear into mouthful pieces)
3 Green Peas (for garnish)
2 tbsp Soy Sauce
1 tbsp Mirin
1 tbsp Cooking Wine
1-1/2 tbsp Sugar
1/2 Onion (Cut into 1cm Strips)
1 Small Carrot (Peeled, Cut into irregular shapes with the size similar to the potatoes)
200ml Water
200g Beef Ribs Slices
1/2 pack Konjac (tear into mouthful pieces)
3 Green Peas (for garnish)
2 tbsp Soy Sauce
1 tbsp Mirin
1 tbsp Cooking Wine
1-1/2 tbsp Sugar
1. Prepare the potatoes, onion and carrots. In a pan, heat 1 tbsp oil and pan fry the vegetables until their surface are covered with oil. Add beef slices and pan fry till pink, add 200ml water, and 1tbsp of Soy Sauce, mirin, cooking wine and sugar. Cover and let boil.
2. Once boiling, you will see some fat and meat juice floating on the surface, use a ladle to take them away. Turn to medium-low heat, add konjac and the remaining 1 tbsp soy sauce and 1/2 tbsp sugar, cook until the sauce reduced to half. Add green peas and cook until it becomes bright green and serve.
2. Once boiling, you will see some fat and meat juice floating on the surface, use a ladle to take them away. Turn to medium-low heat, add konjac and the remaining 1 tbsp soy sauce and 1/2 tbsp sugar, cook until the sauce reduced to half. Add green peas and cook until it becomes bright green and serve.
*You might find this tradition Japanese flavoured dish a bit sweet, you can adjust the amount of soy sauce and sugar to your own taste.
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