Dd's Buta Nikujaga

The potatoes seem like an unusual addition, but I think it would be my favorite part of the dish.

BUTA NIKUJAGA

 

10 pc. snow peas, trimmed

Salted water as needed

1 TB canola oil

1 tsp. sesame oil

1 medium onion, wedges

2 cloves garlic, smashed

½ -inch knob fresh ginger, peeled, crushed

½ # sukiyaki-style thinly sliced pork

2 medium Yukon gold potatoes, stew cut

Seasoning:

2 c. dashi

¼ c. mirin

¼ c. soy sauce

2 TB sake

1 TB agave nectar

 

In a small saucepan over medium heat blanch snow peas 30-45 seconds.  Immediately place in iced water; set aside. 

In a medium saucepan over medium high heat saute onion, garlic and ginger in oils. Add pork stirring to coat well with oils. Cook until no longer pink. Add dashi to almost cover ingredients. Add potatoes. Bring to a boil. Skim any scum and foam from surface with a skimmer. Add remaining seasoning ingredients. Cover; allow to simmer, stirring occasionally until potatoes are cooked through; about 15-17 minutes depending on your preference.  For this dish, I prefer my potatoes a bit overcooked.  Allow to sit covered, 15-20 minutes.

For service: top with snow peas. Serves 3-4.