Nikujaga with Thinly Sliced Pork
Using readily available thinly sliced pork, this classic Nikujaga features fluffy potatoes and sweet-savory onions infused with a delightful sweet and salty flavor. It's a comforting, nostalgic dish that's sure to be a hit with rice!
Cooking Steps
- 1
Peel the potatoes, remove the sprouts, and cut them into bite-sized pieces. Soak the cut potatoes in water for about 5 minutes to prevent discoloration. Cut the onion into wedges, the carrot into irregular chunks, and the thinly sliced pork into easy-to-eat pieces.
Advice: If you bevel the edges of the potatoes, they will be less likely to break apart during cooking.
IngredientsPotatoes 2piecesOnion 1/2pieceCarrot 1/3pieceThinly sliced pork 130g - 2
Heat the vegetable oil in a pot over medium heat, then add the thinly sliced pork and stir-fry until the color changes. Once the meat changes color, add the drained potatoes, onion, and carrot, and continue to stir-fry until the onion softens.
Advice: Don't overcook the thinly sliced pork as it can become tough. Add other vegetables as soon as its color changes.
IngredientsVegetable oil 1/2 tbsp(7.5ml)Thinly sliced pork 130gPotatoes 2piecesOnion 1/2pieceCarrot 1/3piece - 3
Add water and bring to a boil, carefully skimming off any scum. Add sugar, mirin, and soy sauce, then cover with a drop lid and simmer over low heat for 15 minutes.
Advice: Thoroughly removing scum will result in a clear broth and improve both the appearance and taste. A drop lid helps the flavors to permeate evenly.
⏱ Simmer 15 secIngredientsWater 200mlSugar 1 tbsp(9g)Mirin 2 tbsp(30ml)Soy sauce 2 tbsp(30ml) - 4
Once the potatoes are tender, turn off the heat. Transfer to a serving dish and it's done!
Advice: If you overcook, the potatoes may break apart, so turn off the heat once they are tender.
Nikujaga with Thinly Sliced Pork
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