Niku-Jaga (Flavoured Meat and Potatoes)

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Peel potatoes and cut into 4-6 pieces.
2. Soak in water for 5 minutes.
3. Cut thinly sliced meat into 4-5 cm pieces.
4. Mix sugar, soy sauce, sake and ginger and bring to a boil.
5. Add the meat and bring to a boil again.
6. Add potatoes and water to cover, and place a lid (smaller than the saucepan) inside the pot, right on top the ingredients.
7. This is called the"dropped lid technique" and is used to stop the ingredients breaking up, whilst distributing the flavour without stirring.
8. Bring to a boil again, then simmer until the potatoes are cooked.