A rich and savory Nikujaga recipe using chicken thighs, seasoned with butter and soy sauce, from Kouta Koga. The gentle flavor, infused with the umami of the chicken, allows the potatoes to absorb the taste deeply. This is a masterpiece that pairs perfectly with rice.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 300g
- Potatoes 3 medium
- Onion 1/2 medium
Seasonings
- [A] Soy Sauce 3 tbsp
- [A] Sugar 1 to 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Water 350ml
- Butter 10g
- Vegetable Oil 1 tbsp
- Coarsely Ground Black Pepper (to taste)
Steps
- Trim the end of the onion (1/2 medium) and cut into easy-to-eat cubes.
- Peel the potatoes (3 medium), remove any eyes, and cut into 4 pieces each. For a fluffy texture, choose russet potatoes; for less breakage, mealy potatoes are recommended.
- Soak the cut potatoes in water.
- Heat 1 tbsp of Vegetable Oil in a pot. Add the cubed onion and chicken thighs (300g) and sauté until the chicken changes color. The trick here is to sauté in a way that transfers the sweetness of the onion and the umami of the chicken into the oil.
- Once the chicken has changed color, add 3 tbsp of Cooking Sake (Rice Wine) and 350ml of Water, and bring to a boil.
- Skim off any scum that rises to the surface, then reduce heat and simmer until the chicken's umami is extracted. The key is to imagine creating a delicious chicken broth from the chicken and onion first, extracting their flavors thoroughly.
- Once the soup has absorbed the chicken's umami and aroma, add the potatoes that have been soaking in water and simmer. This allows the chicken broth to penetrate the potatoes.
- Add 1 to 1.5 tbsp of Sugar and 2 tbsp of Mirin (Sweet Rice Wine) and mix everything well. Adding the sweetness at this stage helps the flavors to soak into the potatoes more easily.
- Cover with a lid and simmer until the potatoes are tender.
- When the potatoes are tender, add 3 tbsp of Soy Sauce and increase the heat.
- While evaporating the liquid, simmer to allow the soy sauce aroma and umami to permeate the ingredients. Adjust the simmering time to your preference. If you're concerned about the potatoes breaking apart, you can remove them temporarily.
- Transfer to serving bowls.
- Finish by placing 10g of Butter on top and pouring the simmering liquid over it. Sprinkle with Coarsely Ground Black Pepper if desired. The combination of butter and the simmering liquid further enhances the richness and flavor.
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