Braised Meat and Potatoes 
(Niku-Jaga)
This simmered dish is considered the epitome of home cooking in Japan. Fatty meat will add more flavor to the dish than lean meat.
<<ingredients: serves 4>>
4 potatoes (600g)
200g thin-sliced beef
2 onions (300g)
1 cup dashi (200ml)
1 tbsp sake
4 tbsp sugar
5 tbsp soy saurce
2 tbsp mirin
1 tbsp vegetable oil
(1 tsp (tea spoon) = 5ml(cc), 1 tbsp (table spoon) = 15ml(cc))
<<How To>>
- Cut beef into pieces 3-4cm long. Peal the Potatoes, cut each into 3 or 4 pieces, bevel the edges and soak in cold water for 10 minutes. Peal the onions, and cut them into six wedges.
- Heat the vegetable oil on medium in a pot. Add the potatoes and fry until their surface are translucent. Add the onions and beef, and fry until their surfaces absorb the oil.
- Add the dashi, sake, sugar, soy source and mirin to the pot, bring to the boil over a high heat and skim off foam.
- Reduce the heat, cover with a drop-lid and simmer over medium heat until the popatos are soft. Turn off the heat and led stand.
