Nikujaga

Method

1. 1

   Prepare the potatoes

   Heat: none. Time: 5 minutes. Cut the potatoes into even chunks and rinse briefly to remove excess surface starch. Drain well; no cloudy water should cling to them.

2. 2

   Brown the beef

   Heat: medium-high. Time: 3 minutes. Warm the oil in a heavy pot and add the beef in a loose layer. Stir until just browned on the outside, then lift it onto a plate.

3. 3

   Start the simmer

   Heat: medium. Time: 5 minutes. Add the onion, carrot and potatoes to the pot and stir for 2 minutes. Pour in the dashi, soy sauce, mirin, sake and sugar, then add the konnyaku. Bring to a gentle simmer.

4. 4

   Simmer until tender

   Heat: low, with a gentle simmer. Time: 20 minutes. Cover with a drop lid made from baking paper or a loosely fitted lid, leaving a small gap. Cook until a skewer slides into the potatoes with slight resistance.

5. 5

   Finish the nikujaga

   Heat: low. Time: 5 minutes. Return the beef and any plate juices to the pot and simmer until the beef is fully cooked and piping hot throughout. Taste the broth; it should be savoury, lightly sweet and well balanced.

6. 6

   Rest and serve

   Heat: off. Time: 5 minutes. Leave the pot to stand so the potatoes absorb more broth. Serve in bowls with spring onions scattered over the top.

Tips

• Cut the potatoes into similarly sized chunks so they cook evenly.
• Keep the simmer gentle to help the potatoes hold their shape and the beef stay tender.
• Use baking paper as a drop lid by trimming it to fit the pot, then cutting a small hole in the centre.

Swaps

• Use chicken stock in place of dashi for a different savoury base.
• Use sliced mushrooms in place of konnyaku noodles.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.