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The ingredients needed to prepare Simmered Meat and Potatoes (with my family's "Golden Ratio"):
- Get 100 grams Thin-sliced beef (pork or chicken also OK)
- Prepare 2 large Potatoes
- Take 1/2 to 2/3 of a large one Onion
- Take 1 tbsp Sugar…A
- You need 1 tbsp Soy sauce…A
- You need 1 tbsp Sake…A
- Provide 400 ml Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup)
- Take 1 tbsp Sugar…B
- Take 1 tbsp Mirin…B
- Provide 1 tbsp Soy sauce…B
- Take 2/3 to 1 tablespoon Soy sauce…C
Steps to make Simmered Meat and Potatoes (with my family's "Golden Ratio"):
- Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks.
- Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it.
- Once the beef has browned, add in the onions and potatoes and stir-fry them together.
- Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings.
- Add the B ingredients and turn the heat up to high to bring it to a boil.
- Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes.
- Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta.
- After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point.
- If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings.
- Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
- You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done.
- When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls.
- Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
- This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
- Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
- If you want to add in shirataki noodles, do so between Steps 6 and 8.
- There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look! - - https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte
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