Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte
Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, waterless nikujaga (simmered meat and potatoes) in a staub cocotte. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte is something that I have loved my entire life.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef. Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte.

To get started with this recipe, we have to prepare a few components. You can have waterless nikujaga (simmered meat and potatoes) in a staub cocotte using 10 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte:
  1. Make ready 100 grams "A" Thinly sliced beef (cut into bite-sized pieces)
  2. Make ready 3 "A" Potatoes (cut into 3-4 cm chunks)
  3. Prepare 1 large "A" Onions (thinly sliced into about 1.5 cm slices)
  4. Get 1 1/2 tbsp "B" Sugar
  5. Make ready 2 tsp "B" Mirin
  6. Prepare 1 tbsp "B" Sake
  7. Prepare 1 tbsp "B" Soy sauce
  8. Take 4 pinch "B" Dashi stock granules
  9. Make ready 1 tsp "C" Soy sauce
  10. Prepare 1 Vegetable oil (or beef fallow)

The Japanese navy chefs were ordered to create a version of. Today, I'm going to show you how to make "Nikujaga" "Nikujaga" literally means Meat and potatoes. This is a typical Japanese homemade simmered dish, every. Nikujaga (meat and potatoes) is a popular dish in Japan.

Instructions to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte:
  1. Cut up the "A" ingredients. The size of the potatoes and carrots will affect the cooking time, so be sure to cut as instructed in the ingredients list.
  2. Heat a little oil (or beef fallow) in a Staub cocotte over medium head. Then, add the thinly sliced beef and cook until brown.
  3. Once browned, add the onions and potatoes from Step 1 and cook together.
  4. When the onions and potatoes are thoroughly coated in the oil, add the "B" seasonings and mix well.
  5. Once the seasonings have evenly coated the ingredients, cover with the lid and simmer for about 30 seconds over medium heat.
  6. After 30 seconds, reduce the heat to low. Then, set a timer for 10 minutes.
  7. After 10 minutes, open the lid and add the "C" soy sauce and mix well. Replace the lid and set the timer for 10 minutes.
  8. After 10 minutes, turn off the heat. Let sit with the lid on for 30 minutes to 1 hour to let it cool, allowing the flavors seep in.
  9. After at least 30 minutes, mix lightly without crushing the potatoes. *You can do this with a small wooden spoon, if you like.
  10. And now your super-delicious nikujaga is ready. The potatoes are so nice and fluffy, using only the moisture from the seasonings and vegetables.
  11. By allowing it to cool first, the flavors will really sink in and become delicious. Heat it up again just before serving.
  12. [Guideline for the ingredient amounts:] When you put all the ingredients into the cocotte (16 cm diameter), they should fill up about 80-85% of the cocotte, and the amounts of the listed seasoning ingredients should be just right.
  13. One of our family members dislikes carrots, so we don't add carrots. If you add carrots, replace a portion of the potatoes with the carrots.
  14. After trying some variations, I found out that if you use less ingredients (for example, about half), then it will turn out like sukiyaki.
  15. Adjust the amount of ingredients according to the size of your cocotte.
  16. [Note:] Since this recipe doesn't use any water, the amount of onions is very important for their moisture content.
  17. Don't reduce the amount of onions in favor of adding more potatoes and/or carrots.
  18. If you add vegetables with a high moisture content, there will be more liquid, so the outcome of the taste and fluffiness of the potatoes will be different.
  19. If you use vegetables with a high moisture content, reduce the amount of onions or let the moisture evaporate a bit with the lid open before turning off the heat in Step 8.

Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Nikujaga (meat and potatoes in Japanese) is a homey dish made of simmered potatoes, onion, shirataki, and surprisingly just a bit of meat for Just like most Japanese simmered dishes (nimono 煮物) the ingredients are simmered in a sweetened broth flavoured with dashi, sake, and soy sauce. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will To make the nikujaga stock, combine all the ingredients in a large saucepan and bring to a simmer. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

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