Steps to Prepare Ultimate Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Homemade Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte using 10 ingredients and 19 steps. Here is how you can achieve that.

I was going to make my regular nikujaga, but I experimented and came up with this version of a water-less nikujaga in a Staub cocotte.
By thinking about which vegetables have a lot of moisture, I was able to come up with something really satisfying.

*To be sure there's enough moisture, refer to the tips in Steps 12-17. The taste and texture will vary depending on many variables. Recipe by *ai*

Ingredients and spices that need to be Take to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte:

1. 100 grams "A" Thinly sliced beef (cut into bite-sized pieces)
2. 3 "A" Potatoes (cut into 3-4 cm chunks)
3. 1 large "A" Onions (thinly sliced into about 1.5 cm slices)
4. 1 1/2 tbsp "B" Sugar
5. 2 tsp "B" Mirin
6. 1 tbsp "B" Sake
7. 1 tbsp "B" Soy sauce
8. 4 pinch "B" Dashi stock granules
9. 1 tsp "C" Soy sauce
10. 1 Vegetable oil (or beef fallow)

Instructions to make Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte

1. Cut up the "A" ingredients. The size of the potatoes and carrots will affect the cooking time, so be sure to cut as instructed in the ingredients list.
2. Heat a little oil (or beef fallow) in a Staub cocotte over medium head. Then, add the thinly sliced beef and cook until brown.
3. Once browned, add the onions and potatoes from Step 1 and cook together.
4. When the onions and potatoes are thoroughly coated in the oil, add the "B" seasonings and mix well.
5. Once the seasonings have evenly coated the ingredients, cover with the lid and simmer for about 30 seconds over medium heat.
6. After 30 seconds, reduce the heat to low. Then, set a timer for 10 minutes.
7. After 10 minutes, open the lid and add the "C" soy sauce and mix well. Replace the lid and set the timer for 10 minutes.
8. After 10 minutes, turn off the heat. Let sit with the lid on for 30 minutes to 1 hour to let it cool, allowing the flavors seep in.
9. After at least 30 minutes, mix lightly without crushing the potatoes. *You can do this with a small wooden spoon, if you like.
10. And now your super-delicious nikujaga is ready. The potatoes are so nice and fluffy, using only the moisture from the seasonings and vegetables.
11. By allowing it to cool first, the flavors will really sink in and become delicious. Heat it up again just before serving.
12. [Guideline for the ingredient amounts:] When you put all the ingredients into the cocotte (16 cm diameter), they should fill up about 80-85% of the cocotte, and the amounts of the listed seasoning ingredients should be just right.
13. One of our family members dislikes carrots, so we don't add carrots. If you add carrots, replace a portion of the potatoes with the carrots.
14. After trying some variations, I found out that if you use less ingredients (for example, about half), then it will turn out like sukiyaki.
15. Adjust the amount of ingredients according to the size of your cocotte.
16. [Note:] Since this recipe doesn't use any water, the amount of onions is very important for their moisture content.
17. Don't reduce the amount of onions in favor of adding more potatoes and/or carrots.
18. If you add vegetables with a high moisture content, there will be more liquid, so the outcome of the taste and fluffiness of the potatoes will be different.
19. If you use vegetables with a high moisture content, reduce the amount of onions or let the moisture evaporate a bit with the lid open before turning off the heat in Step 8.

While that is in no way the end all be all guide to cooking easy and quick lunches it's good food for thought. The stark reality is that this will get your own creative juices flowing so you can prepare excellent lunches for the family without needing to complete too terribly much heavy cooking at the approach.

So that is going to wrap it up for this special food Easiest Way to Make Super Quick Homemade Waterless Nikujaga (Simmered Meat and Potatoes) in a Staub Cocotte. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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