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Waterless Nikujaga (simmered Meat And Potatoes) In A Staub Cocotte Recipe

Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte Recipe
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Serving : 2
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Prepare the ingredients before making Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte in your home. Then, follow these steps below to serve Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte for your family or friends.

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

  • 100 grams "A" Thinly sliced beef (cut into bite-sized pieces)
  • 3 "A" Potatoes (cut into 3-4 cm chunks)
  • 1 large "A" Onions (thinly sliced into about 1.5 cm slices)
  • 1 1/2 tbsp "B" Sugar
  • 2 tsp "B" Mirin
  • 1 tbsp "B" Sake
  • 1 tbsp "B" Soy sauce
  • 4 pinch "B" Dashi stock granules
  • 1 tsp "C" Soy sauce
  • 1 Vegetable oil (or beef fallow)

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

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Once browned, add the onions and potatoes from Step 1 and cook together.
  • Step 4
  • When the onions and potatoes are thoroughly coated in the oil, add the "B" seasonings and mix well.
  • Step 5
  • Once the seasonings have evenly coated the ingredients, cover with the lid and simmer for about 30 seconds over medium heat.
  • Step 6
  • After 30 seconds, reduce the heat to low. Then, set a timer for 10 minutes.
  • Step 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.
  • Step 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.
  • Step 9
  • After at least 30 minutes, mix lightly without crushing the potatoes. *You can do this with a small wooden spoon, if you like.
  • Step 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.
  • Step 11
  • By allowing it to cool first, the flavors will really sink in and become delicious. Heat it up again just before serving.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 15
  • Adjust the amount of ingredients according to the size of your cocotte.
  • Step 16
  • [Note:] Since this recipe doesn't use any water, the amount of onions is very important for their moisture content.
  • Step 17
  • Don't reduce the amount of onions in favor of adding more potatoes and/or carrots.
  • Step 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.
  • Step 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.
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