Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte.
You can have Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte using 10 easy ingredients and 19 simple steps. Learn how to cook this tasty food.
Ingredients of Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte
- You need 100 grams of "A" Thinly sliced beef (cut into bite-sized pieces).
- You need 3 of "A" Potatoes (cut into 3-4 cm chunks).
- It’s 1 large of "A" Onions (thinly sliced into about 1.5 cm slices).
- Prepare 1 1/2 tbsp of "B" Sugar.
- It’s 2 tsp of "B" Mirin.
- It’s 1 tbsp of "B" Sake.
- It’s 1 tbsp of "B" Soy sauce.
- It’s 4 pinch of "B" Dashi stock granules.
- It’s 1 tsp of "C" Soy sauce.
- It’s 1 of Vegetable oil (or beef fallow).
Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte step by step
- 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..
- Heat a little oil (or beef fallow) in a Staub cocotte over medium head. Then, add the thinly sliced beef and cook until brown..
- Once browned, add the onions and potatoes from Step 1 and cook together..
- When the onions and potatoes are thoroughly coated in the oil, add the "B" seasonings and mix well..
- Once the seasonings have evenly coated the ingredients, cover with the lid and simmer for about 30 seconds over medium heat..
- After 30 seconds, reduce the heat to low. Then, set a timer for 10 minutes..
- 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..
- 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..
- After at least 30 minutes, mix lightly without crushing the potatoes. *You can do this with a small wooden spoon, if you like..
- And now your super-delicious nikujaga is ready. The potatoes are so nice and fluffy, using only the moisture from the seasonings and vegetables..
- By allowing it to cool first, the flavors will really sink in and become delicious. Heat it up again just before serving..
- [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..
- 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..
- After trying some variations, I found out that if you use less ingredients (for example, about half), then it will turn out like sukiyaki..
- Adjust the amount of ingredients according to the size of your cocotte..
- [Note:] Since this recipe doesn't use any water, the amount of onions is very important for their moisture content..
- Don't reduce the amount of onions in favor of adding more potatoes and/or carrots..
- 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..
- 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..