Niku Jyaga (Japanese Simmered Beef & Potatoes)
Author: 
Recipe type: Main
 
Ingredients
  • 3 small red potatoes (or 2 small Idaho potatoes)
  • 1 small onion
  • ⅓ pound shabu-shabu (very thinly sliced) rib-eye beef
  • 8 oz ito konyaku (yam noodles)
  • FOR SIMMERING SAUCE:
  • 2 cups water
  • 1 ¼ teaspoon katsuo dashi (bonito seasoning base)
  • 5 to 6 tablespoons shoyu (soy sauce), to taste
  • 2 tablespoons cooking sake
  • 2 tablespoons mirin (sweet sake)
  • 2 tablespoons sugar
Instructions
  1. In a medium pot, combine simmering ingredients and bring to a boil, reduce to medium-low heat.
  2. Peel and cut potatoes and let soak in water. They’ll turn reddish-brown if you don’t soak them.
  3. Cut onions vertically to make rough chop pieces.
  4. Drain and rinse ito konyaku (yam noodles). Using kitchen shears, cut ito konyaku into shorter pieces.
  5. Slice beef into bite-sized pieces.
  6. First, add the beef and onions to the simmering sauce and cook for 5 - 7 minutes until cooked.
  7. Next, add ito konyaku to the simmering sauce and cook for about 10 minutes. It takes a bit of time for the konyaku to absorb the flavor of the simmering sauce.
  8. Finally, add the potatoes to the simmering sauce and cook for 10 - 15 minutes until potatoes are tender.
  9. Note: Be careful not to over-simmer the niku jyaga else the potatoes will begin to disintegrate. Also, if you over-simmer the ingredients, your dish will become saltier as the shoyu (soy sauce) cooks down.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/12/niku-jyaga-japanese-simmered-beef-potatoes/