WOODEN DROP LID RECIPES

There’s nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it’s easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called “mother’s taste.” Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you’re rushed or impatient.

Provided by Hannah Kirshner

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 281, UnsaturatedFatContent 1 gram, CarbohydrateContent 49 grams, FatContent 2 grams, FiberContent 6 grams, ProteinContent 14 grams, SaturatedFatContent 1 gram, SodiumContent 642 milligrams, SugarContent 12 grams, TransFatContent 0 grams