Japanese•comfort
Nikujaga with Pork
Stewed potato and pork in sweet and salty broth
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 20 sugar snap peas (cooked)
- 4 potatoes
- 2 onions
- 1 carrot
- 1 tsp oil
- 1/2 lb pork (thinly sliced)
- 1 c water
- 4 tbsp sugar
- 1/2 tsp salt
- 4 tbsp soy sauce
- 2 tbsp Sake
- 2 tbsp Mirin
Instructions
- 1
Cook sugar snap peas in boiling water for a minute. Let them cool.
- 2
Peel and cut a potato into about 4-8 pieces depending on size of the potato, and cut an onion into 8 pieces and a carrot into small wedges.
- 3
Cut sliced pork into 2" width pieces.
- 4
In a large pot, heat oil at medium high temperature and cook pork until the color changes.
- 5
Add potatoes, onions, and carrot and cook for a minute.
- 6
Add water, cover, and cook it at medium heat about 20 minutes or until potatoes get tender.
- 7
Season with sugar, soy sauce, Mirin, Sake, and salt. Cook 15 minutes longer.
- 8
Remove from heat and let it sit for 30 minutes. Then add snap peas.
- 9
Serve as is or reheat.