Description
A comforting Japanese home-style dish featuring tender pork, soft potatoes, and onions simmered in a glossy sweet-savory sauce made with soy sauce, sugar, and mirin.
Ingredients
Meat
- 300 g thinly sliced pork (pork belly or shoulder)
Vegetables
- 3 medium potatoes, peeled and cut into chunks
- 1 onion, sliced
- 1 carrot, sliced (optional)
Liquids & Sauces
- 2 cups dashi stock (or water)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
Others
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Instructions
- Heat Oil and Sauté Pork: Heat 1 tablespoon of vegetable oil in a pot over medium heat and sauté the thinly sliced pork until it is lightly browned, releasing its delicious flavors.
- Add Onions: Add the sliced onions to the pot and cook them with the pork until they become slightly softened and translucent, enhancing the dish’s aroma.
- Add Potatoes and Carrots: Incorporate the peeled and chunked potatoes along with the sliced carrots (if using) into the pot, mixing well with the pork and onions.
- Pour in Dashi Stock: Pour 2 cups of dashi stock (or water) into the pot, ensuring the ingredients are covered to allow even simmering.
- Simmer and Skim Foam: Bring the mixture to a gentle simmer, and carefully skim off any foam or impurities that rise to the surface to keep the broth clear and flavorful.
- Add Seasonings: Stir in 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake (if using) to infuse the dish with its signature sweet-savory taste.
- Cover and Simmer: Cover the pot with a lid and let it simmer on low heat for 20 to 25 minutes until the potatoes are tender and flavors meld together. Using a drop lid (otoshibuta) if available can help in even cooking.
- Reduce Sauce: Remove the lid and continue simmering for a few more minutes to reduce the liquid and create a glossy, thickened sauce that coats the ingredients beautifully.
- Serve Warm: Serve the glossy nikujaga warm, ideal as a hearty main dish that warms you from the inside out.
Notes
- Letting the dish rest for a few minutes after cooking enhances flavor absorption and deepens the taste.
- Using a drop lid (otoshibuta) helps in even cooking and better flavor integration.
- Adjust sugar and soy sauce quantities to balance sweetness and saltiness according to your preference.
- For a lighter version, use pork shoulder instead of pork belly and less oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
