Nikujaga
Nikujaga
Ingredients
- 400 g pork belly, cut into chunky pieces
- 400 g potatoes, peeled and cut into chunky pieces
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 200 ml water
- 1 tablespoon cooking oil
For Garnish (Optional)
- sesame seeds, as needed
- spring onion, sliced, as needed
Instructions
- 1
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the 400 grams of pork belly, cut into chunky pieces, and cook until nicely browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 2
Add the 1 tablespoon of grated ginger, 1 tablespoon of grated garlic, and 400 grams of peeled and chunky-cut potatoes to the pot. Stir well to combine all ingredients and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 3
Pour in the 3 tablespoons of soy sauce, 3 tablespoons of sake, 1 tablespoon of mirin, 1 tablespoon of brown sugar, and 200 ml of water. Stir gently to ensure the seasonings are evenly distributed.
⏱️ 2 min
- 4
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through.
⏱️ 25 min
- 5
Serve the Nikujaga hot in individual bowls. Garnish with optional sesame seeds and sliced spring onion, if desired. Enjoy this hearty and comforting Japanese home-style dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Nikujaga
- 400 g pork belly, cut into chunky pieces
- 400 g potatoes, peeled and cut into chunky pieces
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 200 ml water
- 1 tablespoon cooking oil
For Garnish (Optional)
- sesame seeds, as needed
- spring onion, sliced, as needed
Instructions
- 1
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the 400 grams of pork belly, cut into chunky pieces, and cook until nicely browned on all sides, about 5-7 minutes.
⏱️ 7 min - 2
Add the 1 tablespoon of grated ginger, 1 tablespoon of grated garlic, and 400 grams of peeled and chunky-cut potatoes to the pot. Stir well to combine all ingredients and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 3
Pour in the 3 tablespoons of soy sauce, 3 tablespoons of sake, 1 tablespoon of mirin, 1 tablespoon of brown sugar, and 200 ml of water. Stir gently to ensure the seasonings are evenly distributed.
⏱️ 2 min - 4
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through.
⏱️ 25 min - 5
Serve the Nikujaga hot in individual bowls. Garnish with optional sesame seeds and sliced spring onion, if desired. Enjoy this hearty and comforting Japanese home-style dish.
⏱️ 3 min