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The preparation:
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Thoroughly wash the potatoes.
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If you have new potatoes, cut them into bite-sized pieces and leave the skin on. For regular potatoes, peel them first and then cut them into bite-sized pieces as well.
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Heat some vegetable oil in a pot and add the potato pieces. Lightly fry them until they acquire a golden color.
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Add soy sauce, mirin, sugar, sake, and dashi to the pot and mix everything well. If you don’t have dashi, you can simply use water. If you use dashi, mix it with water beforehand according to the instructions on the package.
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Bring the mixture to a boil over high heat, then reduce to medium heat and let everything simmer for 10–15 minutes. Stir occasionally to ensure the potatoes absorb the flavor evenly.
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Once the potatoes are tender and the broth has slightly reduced, season everything with salt.
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Remove the pot from the heat, let everything cool briefly, and serve the potatoes on a plate. Ready to enjoy!
Table of contents:
Summary
Nikkorogashi, or "Nikoro-gashi," is a comforting Japanese dish often translated as potato stew, that evokes feelings of warmth and nostalgia similar to home-cooked meals. This beloved dish is part of the "Nimono" category, featuring tender potatoes simmered in a sweet and savory soy-based sauce, making it easy to prepare and a staple in many households, especially since potatoes gained popularity in Japan after World War II. With its simple seasoning of soy sauce, mirin, sugar, and sake, Nikoro-gashi can be enjoyed as a main dish or side, and it adapts well to include meat or vegetables. The preparation technique involves gently rolling the ingredients in the pot to evenly distribute flavors while maintaining the potatoes' shape. Regional variations exist, such as miso-based sauces in Kyushu or the use of honey in Tohoku, showcasing the versatility and cherished status of potatoes in Japanese cuisine. Perfect for meal prep and equally delicious when reheated, Nikoro-gashi is a dish that resonates with many Japanese families.Cultural Background
"Nikoro-gashi" (braised potatoes) is a true comfort food of Japanese home cooking. It immediately gives you a feeling of warmth and security – like at mom's home.
The dish is prepared by braising ingredients in a sweet and savory sauce and belongs to the category of "Nimono" (braised dishes). It is easy to make and is part of the standard repertoire in many households.
After World War II, potatoes became increasingly popular in Japan and quickly became a staple food. "Nikoro-gashi" was a real hit because it is easy to prepare and at the same time nutritious and delicious.
Each family often has its own version, which makes the dish so special. It is perfect for stressful days when things need to go quickly and is also great as a side dish in Bento boxes.
Basic Information
"Nikoro-gashi" is a braised dish that stands out primarily for its sweet and savory sauce based on soy sauce.
The main ingredient is potatoes, which wonderfully absorb the flavors of the broth during braising. This makes them soft, fluffy, and incredibly flavorful.
The seasoning is simple: soy sauce, mirin, sugar, and sake bring a perfect balance of sweetness and umami. This makes the dish also an ideal match for a bowl of rice.
You can easily customize it – with some meat or vegetables, it becomes a main dish, or you can simply serve it as a side. It is low in calories, nutritious, and can be easily prepared in large quantities, making it perfect for meal prep. And the best part: it tastes just as good when reheated!
Regional Variations and the Origin of "Nikoro-gashi"
Depending on the region or household, there are different versions of "Nikoro-gashi." For example, in Kyushu, it is sometimes made with a miso-based sauce instead of soy sauce, while in Tohoku, honey or beet sugar is used instead of regular sugar.
Some families cut the potatoes into bite-sized pieces before braising them. This helps the broth to penetrate better and makes it easier for small children or elderly people who have difficulty eating whole potatoes.
The name "Nikoro-gashi" comes from the technique of gently rolling the ingredients in the pot while they are braising. This ensures that the flavors are evenly distributed and that the potatoes do not disintegrate but retain their shape and texture.
Potatoes are very versatile, but in Japan, they are especially appreciated for braised dishes like this one. It simply shows how much potatoes are loved in Japanese cuisine!
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