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. This classic nikujaga recipe is perfect for a hearty and satisfying meal.
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 and Seasonings
- 2 cups dashi stock (or water)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sake (optional)
- 1 tablespoon vegetable oil
Instructions
- Heat oil and brown pork: Heat 1 tablespoon of vegetable oil in a pot over medium heat. Add the thinly sliced pork and sauté until it is lightly browned, releasing delicious flavor.
- Sauté onions: Add the sliced onion to the pot and cook until they become slightly softened and translucent, enhancing the base taste.
- Add potatoes and carrots: Introduce the peeled and chunked potatoes along with the sliced carrot (if using) to the pot, mixing them gently with the pork and onions.
- Pour in dashi stock: Pour 2 cups of dashi stock (or water if you prefer) into the pot, covering the ingredients. Bring the mixture to a simmer and skim off any foam or impurities from the surface for a clear broth.
- Season the stew: Add 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake (optional) to the pot. Stir gently to combine all the flavors well.
- Simmer with lid: Cover the pot with a lid and simmer on low heat for 20 to 25 minutes. This allows the potatoes to become tender and the flavors to meld beautifully.
- Reduce to glossy sauce: Remove the lid and continue simmering for a few more minutes to reduce the liquid, thickening the sauce until it becomes glossy and coats the ingredients nicely.
- Serve warm: Serve the nikujaga hot as a comforting meal, perfect alongside steamed rice and other side dishes.
Notes
- Letting the dish rest for a few minutes after cooking enhances flavor absorption and deepens the taste.
- If available, use a drop lid (otoshibuta) during simmering for more even cooking and better flavor integration.
- Adjust sweetness and saltiness by modifying sugar and soy sauce quantities to taste.
- This dish pairs wonderfully with plain steamed rice and pickled vegetables for a balanced Japanese meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
