today's easy japanese recipe, japanese cuisine

Braised Meat and Potatoes (Niku-Jaga)

overview of today's japanese recipe, japanese cuisine

This simmered dish is considered the epitome of home cooking in Japan. Fatty meat will add more flavor to the dish than lean meat.

Braised Meat and Potatoes (Niku-Jaga)  -  Japanese recipe Japanese cuisine

how to cook for </p>
<p>today's Japanese recipe, Japanese cuisine

<<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>>

  1. 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.
  2. 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.
  3. Add the dashi, sake, sugar, soy source and mirin to the pot, bring to the boil over a high heat and skim off foam.
  4. 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.