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Nikujaga (pork and potato stew)


UpdateSeptember 21, 2018
ReleaseSeptember 21, 2018


Ingredients (for 4 servings)
6-8 potatoes
1 carrot
1 onion
200 g of pork
1 teaspoon of sesame oil
4 tablespoons of soy sauce
2 tablespoons of mirin
2 tablespoons of sake
1 tablespoon of sugar
400 cc of niban dashi (second dashi)
3 -4 kinusaya (snow peas)



Preparation of the ingredients
Potatoes: Peel them, remove any buds, cut into quarter pieces, and soak in water.
Carrot: Peel it and chop it up.
Onion: Peel it and cut into 1-cm-wide pieces.
Kinusaya: Remove the string, cut diagonally into half pieces, and boil them.


Pour some sesame oil into a pot, put it on middle heat, and stir-fry the pork and onion.


When the pork changes color, add all the seasonings except for soy sauce into the pot, place a drop lid, and cook it on high heat for about 10 minutes.


When the potato is cooked through, add the soy sauce, turn the heat to medium, and cook it for another 5 minutes.


Turn off the heat to let the seasonings get into the ingredients.


Warm it up just before serving.


Dish it up and top it with the kinusaya to finish.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz