NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.
Provided by Hannah Kirshner
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
- Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
- Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
- Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
- Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams
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SHKHWAT MALIK
[email protected]I'm never making this dish again.
Afia Ashie
[email protected]This is the worst recipe I've ever tried.
Jesiah Dc
[email protected]I wish I had never tried this recipe.
Carrington Mtaba
[email protected]I'm really disappointed with this recipe.
Diego Lopex
[email protected]This dish is a waste of time and money.
Audrey Walker
[email protected]I would not recommend this recipe.
Mandy Gonzales
[email protected]This dish is not worth the effort.
Aamir Baba
[email protected]I followed the recipe exactly, but the dish didn't turn out well.
Meeran Mahmood
[email protected]The beef was a bit tough, but the potatoes were good.
Chris Hoon
[email protected]This dish is a bit too salty for my taste.
Timothy Comes
[email protected]I added some vegetables to this dish, such as carrots and celery, and it turned out great.
Sk Suleman
[email protected]This is a great dish to serve with rice or noodles.
Traci Strunk
[email protected]I'm not a big fan of beef, but I really enjoyed this dish. The potatoes were perfectly cooked and the sauce was delicious.
Kylie Jovuka
[email protected]This dish is so easy to make, but it tastes like it took hours to prepare.
Dora Jaimes
[email protected]I love the way the beef and potatoes soak up the sauce in this dish.
Slim 2
[email protected]This is one of my favorite Japanese dishes. It's so comforting and flavorful.
Sunday Maiye
[email protected]I've made this dish several times and it's always a crowd-pleaser. The beef and potatoes are so tender and flavorful.
Md Hafizur Rahaman
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
sachin Gamming
[email protected]I made this dish for my family and they loved it! The sauce was especially delicious.
Omar Ashour
[email protected]This was a delicious and easy-to-make dish. The beef was tender and flavorful, and the potatoes were perfectly cooked. I will definitely be making this again!