Simmered Potatoes (Jagaimo Nikorogashi)
Simmered Potatoes is perhaps the simplest simmered dish in Japanese cooking. It is also the simplest potato dish. It requires no special techniques and no special seasonings. Everything is put in a pot at once and cooked until the liquid evaporates.If you use vegetarian dashi stock such as konbu dashi, it becomes a vegan dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 600 g potatoes ((note 1))
- 300 ml 10.1fl.oz dashi stock
- 2 tbsp soy sauce
- 2 tbsp sugar
Instructions
- 1
Peel and cut potatoes into bite-size pieces (note 2).
- 2
As you cut the potatoes, put the potato pieces in water (not in ingredients) and leave them for 5 minutes (note 3). Drain.
- 3
Put potatoes and the rest of the ingredients in a pot and bring it to a boil.
- 4
Reduce the heat to medium, and cover the surface with a sheet of aluminium foil. Cook for about 7 minutes or so until a bamboo skewer can get through the potato with a bit of resistance.
- 5
Remove the foil and continue to cook until the liquid evaporates.
- 6
When a very small amount of liquid is left in the pot, shake the pot vigorously (and even toss if you can) to force the edges of the potato pieces break (note 4).
- 7
When the liquid completely evaporates, turn the heat off.