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Simmered Meat and Potatoes (with my family's "Golden Ratio")
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cookpad.japanSimmered Meat and Potatoes (with my family's "Golden Ratio")
Right now (ongoing since last year) I'm in the process of actually putting down precise measurements for some recipes that those around me have enjoyed and for which I've always previously just eyeballed the amounts of ingredients. This has actually been a lot more work than I thought it would be.
I'm uploading the recipes as much for myself as for those around me.
Ingredient
Food ration :
2 servings
2 large
Potatoes
1 tbsp
Sugar...A
1 tbsp
Soy sauce...A
1 tbsp
Sake...A
1 tbsp
Sugar...B
1 tbsp
Mirin...B
1 tbsp
Soy sauce...B
Cooking instructions
* Step 1
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.
* Step 2
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.
* Step 3
Once the beef has browned, add in the onions and potatoes and stir-fry them together.
* Step 4
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.
* Step 5
Add the B ingredients and turn the heat up to high to bring it to a boil.
* Step 6
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.
* Step 7
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.
* Step 8
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.
* Step 9
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.
* Step 10
Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
* Step 11
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.
* Step 12
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.
* Step 13
Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
* Step 14
This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
* Step 15
Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
* Step 16
If you want to add in shirataki noodles, do so between Steps 6 and 8.
* Step 17
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!
Note: if there is a photo you can click to enlarge it
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