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We hope you got insight from reading it, now let’s go back to potato & pork nikujaga recipe. To cook potato & pork nikujaga you need 14 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Potato & Pork Nikujaga:
- Provide 1 onion
- Prepare 1 small carrot
- Take 2 potatoes
- Prepare 200-250 g thinly sliced pork
- Get 1 pack "shirataki" (noodles made from konnyaku)
- Prepare 1 little spinach or a few snow peas (optional for garnish)
- Use 1 Tbsp oil
- Provide Soup/Seasoning:
- Provide 400 ml dashi broth (you can make from instant if you want but homemade is much much better!)
- You need 3 Tbsp soy sauce
- Get 3 Tbsp mirin
- You need 2 Tbsp sake (rice wine)
- Use 1 Tbsp sugar
- Use 1/4 tsp salt
Instructions to make Potato & Pork Nikujaga:
- Prepare your dashi stock if you don't have any already made. Cut the onions into wedges. Cut carrots into bite size pieces. Peel potatoes and cut into large chunks. If the meat is in long slices, cut it into smaller width (maybe 5 cm).
- Boil the shirataki noodles for 1 minute, drain and cut in half. Briefly boil the spinach or snow peas until they are bright green (30-60 seconds). Cool the spinach/snow peas in cold water and set aside til later.
- Heat a large pot with 1 Tbsp oil. Add onion and cook until they soften a little.
- Add the pork and saute with the onions until it changes color.
- Add the potatoes, carrots and shirataki to the pot. Pour in the soup and seasoning ingredients: dashi, soy sauce, mirin, sake, sugar and salt.
- Bring to a boil. Skim off any foam that comes up in the soup.
- Cover lightly with a drop lid (you can use a piece of aluminum foil too) - or with an offset lid if you don't have one.
- Cook on medium-low for 20 minutes. Turn off the heat and let it sit for 15 minutes to make it more flavorful if you can wait :P
- Serve into bowls. Garnish with the snow peas or pieces of spinach. Nice to eat with rice! Leftovers are even better the next day!
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