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Nikujaga (pork and potato stew)

Culture

UpdateSeptember 21, 2018
ReleaseSeptember 21, 2018

Ingredients

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)


Directions

1

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.

2

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

3

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.

4

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

5

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

6

Warm it up just before serving.

7

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