Less Salt Meat and Potatoes Stew

Less Salt Meat and Potatoes Stew

A less salt dish fully flavored with soup stock.

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

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7.1 oz.)

300 g (10.6 oz.)

200 g (7.1 oz.)

100 g (3.5 oz.)

20 g (0.7 oz.)

1 Tbsp


1 & 1/2 Tbsp

1 & 1/2 Tbsp


  1. Chop up the pork, potatoes, onion, and carrots into bite-size pieces. Parboil the snow peas until vibrant green.
  2. Place the oil in a fry pan, lightly brown the pork, add in the potatoes, onions and carrots and continue to saute.
  3. Add in the ingredients from (A) and 300 ml (10.1 fl. oz.) of water, bring to a boil, remove any scum that forms, place a drop lid* on top and allow to simmer.
    • A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  4. Once the ingredients have softened and most of the cooking liquid has boiled down, turn off the heat, serve into dishes and garnish with the snow peas.

Cooking Basics

Potatoes - cut into bite-size pieces

Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.

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.


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