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Method:
The easy way to peel the potatoes is to
cut them in advance. Brush under running water washing mud away.
Remove the eyes and spoiled parts with the edge of a knife. Cut
into 8 portions, a little larger than bite-sized pieces. Peel
and soak immediately in water. Wash briefly and drain in a
colander. Leave aside. Place 2 or 3 slices of beef
together and cut into bite-sized pieces. Leave aside. Peel
and cut onions in half lengthwise. Remove the heart and place
cut-side down. Cut into slices, ⅜
inches (1 cm) wide. Heat the oil in a pan.
Remove from heat to a wet dishcloth and cool it to prevent the beef
from sticking to the bottom. Add the beef and coat with oil,
separating with chopsticks. Return the pan to moderate heat and
brown the beef, stirring. When the beef changes color, add the
onion and potatoes. Sauté, stirring with a wooden spatula.
Add just enough dashi stock or water to cover the ingredients.
Bring to a boil over high heat, skimming off any scum that forms.
Add the sake, sugar, mirin and soy sauce in this order. Lower
the heat slightly and bring the mixture to a boil. Skim off
remaining scum and cover with a moistened drop lid. Hold the
handles of the pan with both hands (beginners can hold one handle and
the edge of the pan) and shake it, turning the ingredients upside down
to coat evenly (nabe-gaeshi). Braise over high heat, slanting
the pan until the liquid has been absorbed. Transfer to a flat
container and spread. When cooled, savory niku-jaga is
completed. To serve, place the ingredients in a heap. It
looks beautiful.
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