Simmered Potatoes (Jagaimo Nikorogashi)

Step 1

Peel and cut potatoes into bite-size pieces (note 2).

Step 2

As you cut the potatoes, put the potato pieces in water (not in ingredients) and leave them for 5 minutes (note 3). Drain.

Step 3

Put potatoes and the rest of the ingredients in a pot and bring it to a boil.

Step 4

Reduce the heat to medium, and cover the surface with a sheet of aluminium foil. Cook for about 7 minutes or so until a bamboo skewer can get through the potato with a bit of resistance.

Step 5

Remove the foil and continue to cook until the liquid evaporates.

Step 6

When a very small amount of liquid is left in the pot, shake the pot vigorously (and even toss if you can) to force the edges of the potato pieces break (note 4).

Step 7

When the liquid completely evaporates, turn the heat off.