A picture of Simmered Meat and Potatoes (with my family's

Simmered Meat and Potatoes (with my family's "Golden Ratio")

Name: Simmered Meat and Potatoes (with my family's "Golden Ratio")
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Thin-sliced beef (pork or chicken also OK); 2 large Potatoes; 1/2 to 2/3 of a large one Onion; 1 tbsp Sugar...A; 1 tbsp Soy sauce...A; 1 tbsp Sake...A; 400 ml Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup); 1 tbsp Sugar...B; 1 tbsp Mirin...B; 1 tbsp Soy sauce...B; 2/3 to 1 tablespoon Soy sauce...C

cookpad.japan @cookpad_jp

Right now (ongoing since last year) I'm in the process of actually putting down precise measurements for some recipes that those around me have enjoyed and for which I've always previously just eyeballed the amounts of ingredients. This has actually been a lot more work than I thought it would be.
I'm uploading the recipes as much for myself as for those around me.

It's just simple nikujaga, but please do follow the recipe's instructions about first stir-frying the vegetables, making sure to use a drop lid for the simmering steps, and so forth.
The level of heat and the amounts of time used for cooking will affect the resulting flavor and texture. Regional and personal differences in taste will of course influence your preferences, but first, please try this recipe exactly as written before you make your own adaptations. Recipe by *ai*

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

100 gramsThin-sliced beef (pork or chicken also OK)
2 largePotatoes
1/2to 2/3 of a large one Onion
1 tbspSugar...A
1 tbspSoy sauce...A
1 tbspSake...A
400 mlDashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup)
1 tbspSugar...B
1 tbspMirin...B
1 tbspSoy sauce...B
2/3to 1 tablespoon Soy sauce...C

Saved

Steps

1

Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks.
2

Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it.
3

Once the beef has browned, add in the onions and potatoes and stir-fry them together.
4

Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings.
5

Add the B ingredients and turn the heat up to high to bring it to a boil.
6

Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes.
7

Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta.
8

After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point.
9

If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings.
10

Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
11

You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done.
12

When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls.
13

Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
14

This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
15

Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
16

If you want to add in shirataki noodles, do so between Steps 6 and 8.
17

There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look!
https://cookpad.wasmer.app/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte

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