|
Another popular dish
is nikujaga, which literally means meat and potatoes. It's somewhat
like stew, but with more vegetables (especially potatoes) and a lot
less meat than Western stews. You can also make this dish with just
potatoes and onions. Beef is usually used
in western Japan, while pork tends to be more popular in the east. You
can use the meat of your choice. In either case, avoid meat that's too
lean. When using lean meat, slice to a medium thickness or cut into
cubes and simmer for 30 to 50 minutes until soft before adding other
ingredients.
|
||||||||||||||||||||||
|
Peel potatoes, cut
into halves or quarters, and soak in water. Peel carrot and cut into
circular or semicircular (if large) slices about 3 millimeters thick.
Remove shiitake stems and cut caps into four pieces. Slice onion
into 5-millimeter rings.
When using sliced
sirloin or pork loin, cut into 8-centimeter squares and rub in 2 tablespoons
of water or sake, separating each slice of meat to prevent clumping.
Place the soup stock
and seasoning in a pot and bring to a boil. Insert the meat one slice
at a time, skimming off the impurities that rise to the surface.
Add onions, carrots, and, after 5 minutes, shiitake and potatoes, making sure to place the potatoes in the bottom layer of the pan. Simmer without a lid for 30 minutes. Nikujaga
turns out best when the ingredients have plenty of soup stock to cook
in.
|
 |