quick stew & this week’s meal plan

this week’s meal plan

It’s been rainy and grey with back-to-back typhoons here in Japan, so cozy is definitely the goal when it comes to meal planning. We’ll be home for lunch most days, which means that leftovers are a bonus. I also have some produce in the fridge from last week’s trip to Costco that I’d like to use up.

Here’s what I have in mind so far:
– Monday – quick stew (recipe below) with a green salad
– Tuesday – pork tenderloin with garlic rice and broccoli
– Wednesday – veggie frittata and bread
– Thursday – carrot soup
– Friday – chicken and broccoli chow mein

recipe: quick stew

The quick stew recipe that I’ll use is a modification of this one from Howe We Live that was designed for a slow cooker. I’ve only made a few adjustments to be a little more Japan-friendly and cook it on the stovetop. This recipe was also shared in Japanese by my husband on Daily Mochi.

ingredients:
– about 450g chopped meat (I use the beef/pork blend)
– half a large onion (or one little one)
– 2-3 carrots
– 3-5 potatoes
– 6 packets of Kagome tomato paste
– 1 tsp each salt, oregano, onion powder, garlic powder

method:
– Dice the onion and cut the potatoes and carrots into similarly sized cubes
– Brown the chopped meat over medium heat, then add in the onion to soften (if you don’t have garlic powder, I’d add about 2 cloves of minced garlic at this point too)
– Lower the heat to low and stir in the tomato paste
– Add the potatoes and carrots, and finally the seasonings, giving everything a good stir with each addition
– Cover with 500ml water and put the lid on the pot, stirring occasionally to minimize sticking
– Once the carrots and potatoes are cooked, remove the lid and allow the stew to continue simmering until thickened to your preference

Hope you have a great week!
kuri xx

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