Chinese Style Nikujaga

Chinese Style Nikujaga

A Chinese take on the the traditional Japanese meal.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7 oz)

50 g (1.8 oz)

130 g (4.5 oz)

100 g (3.5 oz)

1 tbsp


3 tbsp

1 tbsp

1.5 cups


  1. Divide the potato into 4 equal parts. Chop the carrot into chunks and the onion into wedges.
  2. Heat the oil in a pot, then lightly stir fry (1) along with the pork.
  3. Once all the ingredients are well covered in oil, add in (A). Once boiling, scoop the scum from the surface, cover and simmer for 20 minutes over medium low heat.

Cooking Basics

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.


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