Recipe of Award-winning Simmered Meat and Potatoes (with my family's "Golden Ratio")

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Super Quick Homemade Simmered Meat and Potatoes (with my family's "Golden Ratio"). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Which means that at any given time on your cooking cycles there's quite probably some one somewhere that's worse or better at cooking more compared to you. Take advantage of this because even the best have bad days when it comes to cooking. There are many men and women who cook for different reasons. Some cook as a way to eat and live while others cook since they actually enjoy the process of cooking. Some cook through the times of emotional trauma among many others cook out of utter boredom. Whatever your reason for cooking or understanding how to cook you should begin with the fundamentals.

Another fantastic bit of advice in regards to cooking basics is to use simpler recipes for a while and expand your horizons to the more complex recipes which abound. Most recipes are going to have little note about their degree of difficulty also you'll be able to go the recipe to see whether it is something you're interested in preparing or confident that you can prepare. Remember Rome wasn't built in one time and it'll take quite some opportunity to build a reliable'repertoire' of recipes to work into your own meal preparation spinning.

Many things affect the quality of taste from Simmered Meat and Potatoes (with my family's "Golden Ratio"), 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 Simmered Meat and Potatoes (with my family's "Golden Ratio") 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 Simmered Meat and Potatoes (with my family's "Golden Ratio") is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Simmered Meat and Potatoes (with my family's "Golden Ratio") using 11 ingredients and 17 steps. Here is how you cook it.

Right now (ongoing since last year) I'm in the process of actually putting down precise measurements for some recipes that those around me have enjoyed and for which I've always previously just eyeballed the amounts of ingredients. This has actually been a lot more work than I thought it would be. I'm uploading the recipes as much for myself as for those around me. It's just simple nikujaga, but please do follow the recipe's instructions about first stir-frying the vegetables, making sure to use a drop lid for the simmering steps, and so forth. The level of heat and the amounts of time used for cooking will affect the resulting flavor and texture. Regional and personal differences in taste will of course influence your preferences, but first, please try this recipe exactly as written before you make your own adaptations. Recipe by *ai*

Ingredients and spices that need to be Make ready to make Simmered Meat and Potatoes (with my family's "Golden Ratio"):

1. 100 grams Thin-sliced beef (pork or chicken also OK)
2. 2 large Potatoes
3. 1/2 to 2/3 of a large one Onion
4. 1 tbsp Sugar...A
5. 1 tbsp Soy sauce...A
6. 1 tbsp Sake...A
7. 400 ml Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup)
8. 1 tbsp Sugar...B
9. 1 tbsp Mirin...B
10. 1 tbsp Soy sauce...B
11. 2/3 to 1 tablespoon Soy sauce...C

Steps to make to make Simmered Meat and Potatoes (with my family's "Golden Ratio")

1. Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks.
2. Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it.
3. Once the beef has browned, add in the onions and potatoes and stir-fry them together.
4. Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings.
5. Add the B ingredients and turn the heat up to high to bring it to a boil.
6. Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes.
7. Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta.
8. After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point.
9. If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings.
10. Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
11. You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done.
12. When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls.
13. Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
14. This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
15. Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
16. If you want to add in shirataki noodles, do so between Steps 6 and 8.
17. There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look! https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte

While this is by no means the end all be all guide to cooking easy and quick lunches it is great food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare excellent lunches for your own family without the need to perform too horribly much heavy cooking through the process.

So that's going to wrap it up for this special food Simple Way to Prepare Homemade Simmered Meat and Potatoes (with my family's "Golden Ratio"). Thank you very much for reading. 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. Thanks again for reading. Go on get cooking!