Niku Jaga

SERVES 4

METHOD
1.Firstly prepare the konnyaku by boiling it in water for 2 to 3 minutes. Strain and set aside.

2.Heat a little vegetable oil in a deep fry pan and add the meat. Once the meat is brown add the potatoes and carrot. Fry on high heat for 2 to 3 minutes.

3.Transfer the potatoes and carrots to a medium sized casserole pot. Add water to the pot until the potatoes and carrots are nearly covered, but the top layer of carrots and potatoes is just sticking out from the water. Bring to a boil over medium heat with the pot covered. Continue to skim any scum that rises to the surface.

4.Once scum stops rising to the surface add the konnyaku (or vermicelli noodles), bonito and kelp stocks, sugar and cooking sake. Cover the surface with aluminium foil and continue to cook for 10 to 15 minutes on medium to low. Stir every 2 to 3 minutes.

5.Once the potatoes are cooking through add the onion, mirin, soy sauce and salt. Cover with aluminium foil and cook for a further 2 to 3 minutes. Transfer to a dish and serve.

INGREDIENTS

6 potatoes, cleaned, peeled, cut into bite sized cubes and soaked in water (strain after 10 minutes)
½ carrot, cut into bite sized cubes
300g sliced meat (beef or pork)
1 small packet konnyaku (devils tongue starch jelly) (substitute with vermicelli)
1 ½ medium sized onions, cut into bite sized wedges
1/2 cup peas (optional)
4 tablespoons cooking sake
3 tablespoons mirin
4 tablespoons sugar
7 tablespoons soy sauce
2 teaspoons salt
5g bonito stock powder (optional)
4g sea kelp stock powder (optional)