Nagoya-style Sunday Roast

Ingredients

The Nagoya-style Sunday Roast differs from the original British version in several ways. Firstly, the seasoning for the meat incorporates Nagoya's staple ingredients such as soy sauce, miso, and mirin, adding a distinct umami flavor. Additionally, the glaze for the roasted vegetables includes dashi, a traditional Japanese stock, and Worcestershire sauce, which enhances the savory profile. Finally, the inclusion of steamed rice as a side dish reflects the Japanese culinary tradition. We alse have the original recipe for Sunday Roast, so you can check it out.

• 1.5 kg (3.3 lbs) beef or pork roast 1.5 kg (3.3 lbs) beef or pork roast
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons mirin 2 tablespoons mirin
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 500g (1.1 lbs) carrots, peeled and cut into chunks 500g (1.1 lbs) carrots, peeled and cut into chunks
• 2 onions, cut into wedges 2 onions, cut into wedges
• 500ml (2 cups) dashi stock 500ml (2 cups) dashi stock
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste
• Steamed rice, for serving Steamed rice, for serving
• Finely chopped green onions, for garnish Finely chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the soy sauce, miso paste, and mirin to create a marinade.
3. 3.
   Rub the marinade all over the roast, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   Place the marinated roast on a roasting rack in a baking dish and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness.
5. 5.
   In the meantime, prepare the roasted vegetables. Toss the potatoes, carrots, and onions with salt, pepper, and a drizzle of oil. Spread them on a baking sheet and roast in the oven for about 45 minutes, or until golden and tender.
6. 6.
   In a saucepan, combine the dashi stock and Worcestershire sauce. Bring to a simmer and let it reduce slightly.
7. 7.
   Once the roast is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Serve the sliced roast with the roasted vegetables, steamed rice, and a drizzle of the reduced sauce. Garnish with finely chopped green onions.

Treat your ingredients with care...

• Beef or pork roast — Choose a well-marbled cut for maximum flavor and tenderness.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable or chicken stock for a slightly different flavor profile.

Tips & Tricks

• For an extra umami boost, you can add a sprinkle of bonito flakes or sesame seeds on top of the dish before serving.
• If you prefer a sweeter glaze for the roasted vegetables, you can add a tablespoon of honey or brown sugar to the sauce mixture.

Serving advice

Serve the Nagoya-style Sunday Roast as the centerpiece of a meal, accompanied by steamed rice and a side of pickled vegetables. It pairs well with a refreshing green salad to balance the richness of the dish.

Presentation advice

Arrange the sliced roast on a platter, surrounded by the roasted vegetables. Drizzle the reduced sauce over the meat and vegetables for an appetizing presentation. Garnish with a sprinkle of finely chopped green onions for a pop of color.