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

1. 1

   Cut up the potatoes into large bite size chunks.

2. 2

   Cut the carrot in quarters and then into thick slices, and the onion into wedges.

3. 3

   Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces.

4. 4

   Cut the meat into 3-4 cm pieces.

5. 5

   Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.

6. 6

   When the meat changes color, add the vegetables.

7. 7

   When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.

8. 8

   When the konnyaku is also coated with oil, add sake for depth.

9. 9

   Next, add the other flavoring ingredients (marked with ) and water.

10. 10

    Cover with small lid (drop lid or otoshibuta) and simmer over high heat.

11. 11

    Bring to a boil, then lower the heat to medium-low and continue simmering.

12. 12

    When the potatoes are tender, turn the heat off and leave to cool.

13. 13

    This is a beef version of the recipe (The top photo is a pork version).

* Per serving · 4 servings · Values may vary.

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