Wash the potatoes well, then parboil them until soft. Peel them if you like.
Coat a pan with the oil, and stir-fry the meat. Then, add the sugar, sake, and soy sauce, followed by the potatoes.
Turn the heat to low, cover with a small lid that sits on top of the food (otoshibuta) or foil, and simmer for 15 minutes. Roll the potatoes around as it simmers.
When the flavours have soaked in, turn the heat to medium, and coat the potatoes with the sauce. Turn the heat to low and keep an eye on it as you bring the potatoes together with the katakuriko slurry.
The meat, sauce, and potatoes should come together into a lump. Adjust the amount of katakuriko slurry as necessary.
Story Behind this Recipe
I don't make nikujaga-type simmered dishes with bonito stock, so this is just a standard simmered recipe. I also make simmered dishes with bonito stock, but with different ingredients.
This dish doesn't contain any soup stock, so use the katakuriko at the end to blend and thicken the sauce. It will be warm, comforting and tasty.