Today’s dish does not represent a specific Japanese recipe but the technique is very much in the spirit of Japanese ‘Nimono’, or simmering things together, and is one I have featured before in such posts as Braised Pork with Daikon, and Potato Mizuna Nimono. Here, I have simmered potato in dashi until tender, and then added Rapini and beef for the final cooking…
I pre-blanched a small handful of Rapini stems and tops and, when cooled, I squeezed them thoroughly to get rid of excess water. The beef (about ¼ pound) is cut into thin shreds and marinated for about twenty minutes with a teaspoon of soy sauce, a half-teaspoon of sugar, and a quarter teaspoon of sesame oil.
I made up a cup of Dashi and then cut up a medium potato into bite sized chunks. I simmered these in three quarters of a cup of the dashi until the chunks were tender and the dashi completely absorbed (about 20 minutes).
Next, I sautéed the beef slices at moderately high heat until browned and then removed them, from the pan for the moment.
I deglazed the pan with the remaining dashi and added the rapini, stirring for a minute or so until the greens were hot.
Finally, I added in the potato, allowed it to re-heat, and stirred in the beef shreds just before serving.