Hi, I've been trying to make nikujaga many times now, and all the recipes I see say to simmer the dashi stock at the end until it is half or almost all gone. However, I don't understand how you can do this. Can anyone give any pointers? Am I doing something wrong?
Thanks so much!How long to simmer nikujaga?
4 potatoes (600 grams)
600 grams sliced beef
2 tablespoons water or sake
500 cc dashi or other soup stock
60 cc sake (if not available, use the same amount of water)
80 cc soy sauce
4 tablespoons granulated sugar
Peel potatoes, cut into halves or quarters, and soak in water. 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, and, after 5 minutes, 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 inHow long to simmer nikujaga?
Do not trifle with the nikujaga.