Konnyaku Dish

Nikujaga (Braised Meat and Potato)

Time: 40 min

Want to cook this dish? Go to my home page to see the details: http://tarosfood.xsrv.jp/pg244.html

[Ingredients] (serves: 4)

200g thinly sliced beef
4-5 (1pound) potatoes
1/2 carrot (medium sized)
1 onion
A small package (4 oz) of threaded konnyaku
1 tsp salad oil
1 tsp sugar
3 tsp sake
3 tsp mirin
3 tsp soy sauce


[How to Cook]

1. Peel the potatoes and carrot. Dice the potatoes into 3 cm chunks. Dice the carrot into pieces half the size of the potatoes. Soak the potatoes to release the foam for 2-3 min and drain. Cut the onion into 4-5 wedge-shape pieces.
2. Boil the threaded konnyaku for 1-2 min and drain to release scum. Place the beef in a colander and pour boiled water over it to get rid of the smell and extra fat.
3. Heat salad oil in a pot. Fry the potatoes and carrot for about 2 min then add the onion and fry for 1 min over medium heat. Keep stirring so that the vegetables do not burn.
4. Add the beef and cook over medium heat until the beef becomes brown.
5. Add 2 cups of water. Raise the heat to high. When the water begins to boil, skim off the foam which has risen to the top.
6. Place threaded konnyaku in the pot so it covers the other ingredients. Add the sugar, sake, mirin and soy sauce. Gently mix them so that the seasonings evenly penetrate the ingredients.
7. Cover the ingredients with aluminum foil and cook over high heat for about 15 min.
8. Check the firmness of potatoes. When the potatoes are soft and about 1/3 of the broth has evaporated, turn off the heat.