じゃがいもの煮っ転がし

Jagaimo no nikkorogashi (braised potatoes); stir-fried lamb with negi (long onions) and kabocha; hiyayakko (cold tofu) topped with grated ginger, negi, katsuobushi (bonito flakes) and soy sauce.

The potatoes were a new recipe and I was very pleased with them, as was my husband (what is it with men and potatoes, anyway?). Nikkorogashi is traditionally made with sato-imo (taro), new potatoes are very suited to this style of cooking.

I got the recipe from The Cook's Encyclopedia of Japanese Cooking, a book I've had for a while but been ignoring, unfairly it seems. Here is my slightly modified version:

Dashi-braised potatoes and onions

1 Tbsp sesame oil
1 small onion, thinly sliced
1 kg (2 1/4 lb) baby new potatoes, scrubbed
200 ml (7 oz) dashi (instant is fine)
1 tbsp sugar
3 Tbsp soy sauce

Heat the oil in a wok or large pot. Add the onion and sautee for a few minutes over medium low heat, until softened. Add the potatoes and stir constantly until potatoes are well coated in oil.

Add the dashi and sugar, cover and reduce heat to low. Bring slowly to the boil, add soy sauce and return the cover. Cook for 15 mintues, stirring occasionally.

Uncover and cook 5 minutes further, until liquid is reduced and potatoes are cooked through (if there is already very little liquid remaining, just turn off heat and let sit covered for 5 minutes).

Serve hot, covered with remaining liquid.

Cooking time 25 minutes, serves 2 to 4

Comments

[Sera]

Is there a special technique to stir frying kabocha? I've always just simmered it and would love to try making new things with it! :)

[Mike McKay]

Hi Amy (is that right?) I'm Mike from gaijin-in-japan.com I've been coming to your blog over the months and just had to comment. I thought my wife was a fantastic cook, but it looks like she has some competition. And your photos are killing....wonderful! I have to step to the plate.

This is not an ad, just thought it was interesting. Today we are posting a video on how to cook Jagaimo on oyamake.com/blog . It's funny that you put something similar up at about the same time.

Suggestions for kabocha: Microwave in a bag with a little water for 30 seconds then throw in the griller or on the BBQ. You could even wrap with bacon. Or, Pumpkin gratin, diced in a salad with apple, pumpkin pancakes or maybe even pumpkin makizushi...hmmm. Not the sushi.

[Amy]

Sera, just stir it a lot! Oh, and it needs to be thinly sliced or it will burn before cooking through.

Mike, I guess great minds think alike! Actually, I have yet to master nikujaga, but I need to try it soon. It's such a classic guy-pleasing dish that I'm sure my guy would be extremely grateful if I cooked him some!

That's a very nice blog and shop and I'll be checking back soon.