Japanese Hot Pot (Niku-jaga)
TIME: 150 MINUTES
1. Off cut Beef (gristle or brisket) x 500g
2. Onion Slice x 400g
3. Carrot cuts x 300g
4. Potato x 1000g
5. Beans x 200g
6. Kirin Megumi Beer x 1.5 bottle
7. Sake (Kizakura Yamahai) x 150ml
8. Soy Sauce (San-J Tamari Shoyu) x 230ml
9. Sugar x 200g
10.Bonito soup x 800ml
1 . Stir-fry the onion slices until it becomes pliant.
2 . Add the sliced off cut beef into 1.
3 . Add Kirin Beer, sake, bonito soup, soy sauce and sugar. Also add the carrots and potatoes together.
4 . Let the pot boil, after 15 minutes take out the carrots and potatoes in a different bowl.
5 . Simmer on low flame for about 1 hour.
6 . Take out the beef and onions, leaving the soup.
7 . Cool the soup in the fridge.
8 . Take away the fat on the surface.
9 . Put all ingredients back in the pot with the soup from step 8, and simmer for about 1 hour.
10. Boil the beans.
11. Add the beans, warm it and place it on dish.
The beef used on this occasion was Wagyu Beef with a lot of fat.
So the cooling of the soup is very important to remove the fat.
The other point is to maintain the shape for the carrots and potatoes.
If you have a pressure cooker this will not be a problem, but
if not you must be careful to separate them in a different bowl.
If you use Royal Blue as potatoes it will make it much easier.
Instead of using sake and sugar, you can also use mirin sweetened sake.
If this is the case use 200ml of mirin. If you use mirin, this will make it sweeter and a great match to rice.
Using water and soup stock instead of bonito soup is also possible. Chef’s Comment
When beer is used, the dish becomes bitter and the flavour becomes much deeper.
The beef will become tenderer as well. With an orthodox, not too sweet, simple and taste you will love.
You can buy San-J Organic Gluten Free Tamari soy sauce at Ichiba Junction !