Simmered Potatoes and Tuna is a flavorful dish where potatoes and canned tuna are gently cooked in a sweet soy broth. The broth, reduced to a rich sauce consistency, beautifully coats the potatoes, enhancing their taste. To allow the umami of the tuna and seasonings to meld with the vegetables, it’s best to let the dish cool before serving. It’s incredibly easy to make and budget-friendly, yet it’s still a delightful side dish for any meal. Hope you enjoy it!
Tuna-jaga Recipe
Simmered potatoes and canned tuna in sweet-soy broth
Servings: 4 servings
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Equipment
- 1 Yukihira pot or any medium size pot with a lid
Ingredients
Instructions
- Peel and cut each potato into 4 pieces.
- Put the potatoes and water in a pot, cover, and cook over medium heat for 15 minutes, or until the potatoes are tender.
- Add the tuna, sugar, soy sauce, sake, and grated ginger root. Stir and cook uncovered over medium-low heat for another 15 minutes.
- Cover and let it cool for 30 minutes.
