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

Name: Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter
Cuisine: American
Ingredients: 150 grams Thinly sliced beef or pork; 3 large Potatoes; 1/2 Carrot; 2 medium Onions; 1 block Konnyaku; 66 ml Sake; 200 ml Water; 5 tbsp ★Soy sauce; 4 tbsp ★Sugar

cookpad.japan @cookpad_jp

I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.

The ingredients absorb more flavor and become tastier as they cool, so make this in advance and let it cool down once. Recipe by Pukuttopukumaru

I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.

The ingredients absorb more flavor and become tastier as they cool, so make this in advance and let it cool down once. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.

The ingredients absorb more flavor and become tastier as they cool, so make this in advance and let it cool down once. Recipe by Pukuttopukumaru

I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.

The ingredients absorb more flavor and become tastier as they cool, so make this in advance and let it cool down once. Recipe by Pukuttopukumaru

Saved

Ingredients

150 gramsThinly sliced beef or pork
3 largePotatoes
1/2Carrot
2 mediumOnions
1 blockKonnyaku
[The flavoring ingredients]
66 mlSake
200 mlWater
5 tbsp★Soy sauce
4 tbsp★Sugar

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Steps

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).