Rich Flavor Nikujaga (Japanese Meat and Potato Stew)
Perfectly seasoned with a simple 1:1 ratio of soy sauce and mirin.
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
-
1
Peel the potatoes and cut into bite-sized pieces. Slice the onion into wedge cuts. Peel the carrot and cut into random chunks.
-
2
Heat the oil in a pot over medium heat. Lightly saute the pork, then add in the potatoes, onion, and carrot and cook together.
-
2
Once the oil is spread throughout, add in (A) and bring to a boil. Remove any scum that forms on the surface, cover with a drop lid* and simmer for about 20 minutes until only a small amount of the cooking liquid remains.
- A drop lid is a lid that floats on top of the liquid in pots and 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
Transfer to a serving dish and sprinkle on finely chopped green onions if desired.
Cooking Basics
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.
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.
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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