Recipe by JustJanS
Niku-jaga is a dish referred to as "mothers cooking", or homestyle I guess. It's popular particularly with kids. * Based on Ilysse's very honest review :-), I should point out that the meat needs to be REALLY thinly sliced, and the sauce is quite mildly flavoured.
Top Review by johan_korpi
Yes most japanese cooking require thin slices of meat. Just let me add that when i make nikujaga i usually cook until the liquid is almost gone and dont worry so much about potatoes, it's not a liquid-stew european style. This way you will get maximum taste of the seasoning in your meat and potatoes and it will be heavenly. Also dont forget the rice!
- 4 medium potatoes (about 450g)
- 200 g beef (I use thinly sliced fillet of either) or 200 g pork (I use thinly sliced fillet of either)
- 1 tablespoon finely chopped gingerroot
- 2 tablespoons sugar
- 2 tablespoons sake
- 3 tablespoons soy sauce
Directions See How It's Made
- Peel potatoes and cut into 4-6 pieces.
- Soak in water for 5 minutes.
- Cut thinly sliced meat into 4-5 cm pieces.
- Mix sugar, soy sauce, sake and ginger and bring to a boil.
- Add the meat and bring to a boil again.
- Add potatoes and water to cover, and place a lid (smaller than the saucepan) inside the pot, right on top the ingredients.
- This is called the"dropped lid technique" and is used to stop the ingredients breaking up, whilst distributing the flavour without stirring.
- Bring to a boil again, then simmer until the potatoes are cooked.