Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter
Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter

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Composition Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:
  1. Need 150 grams of Thinly sliced beef or pork
  2. Prepare 3 large for Potatoes
  3. Take 1/2 of Carrot
  4. Give 2 medium of Onions
  5. Provide 1 block for Konnyaku
  6. Give for [The flavoring ingredients]
  7. Require 66 ml - Sake
  8. Prepare 200 ml - Water
  9. Require 5 tbsp - ★Soy sauce
  10. You need 4 tbsp ★Sugar
Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter instructions:
  1. Cut up the potatoes into large bite size chunks. Cut the carrot in quarters and then into thick slices, and the onion into wedges.
  2. Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces. Cut the meat into 3-4 cm pieces.
  3. Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.
  4. When the meat changes color, add the vegetables.
  5. When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.
  6. When the konnyaku is also coated with oil, add sake for depth.
  7. Next, add the other flavoring ingredients (marked with ★) and water. Cover with small lid (drop lid or otoshibuta) and simmer over high heat.
  8. Bring to a boil, then lower the heat to medium-low and continue simmering.
  9. When the potatoes are tender, turn the heat off and leave to cool.
  10. This is a beef version of the recipe (The top photo is a pork version).

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