Original: English

Nikujaga (Japanese Pork & Potato Stew)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A definitive recipe for the classic Japanese dish, Nikujaga, from culinary expert Yukari. This delicious Nikujaga features tender potatoes infused with flavor, made easily with affordable pork scraps! Perfect for a new home or any meal, try this comforting family favorite.

📖Cooking Basics

dry（tantanmen）

Steps

First, peel 2 Potatoes (300g) and remove any eyes.
🕒 02:01
Cut the Potatoes into bite-sized pieces. If using Danshaku potatoes, cut them slightly larger to prevent them from breaking apart easily. (Key Tip!) Danshaku potatoes tend to fall apart, so cutting them a bit larger is recommended.
🕒 02:20
Soak the cut Potatoes in water for 10 minutes.
🕒 02:41
Peel the Carrot (70g) and cut it into irregular chunks. Cut them slightly smaller than the potatoes as they take longer to cook.
🕒 02:53
Cut the Onion (1/2) into wedges, remove the core, and separate the layers by hand.
🕒 03:13
Snap the ends off the Snow Peas (4 pods), remove any strings, and cut them diagonally.
🕒 03:41
Rinse the Shirataki Noodles (80g) under water and cut them into appropriate lengths. If they need to be de-odorized, briefly boil them in hot water.
🕒 04:06
Check the size of the Pork Scraps (150g) and cut any large pieces into bite-sized portions.
🕒 04:24
Drain the Potatoes soaked for 10 minutes and gently pat them dry.
🕒 04:36
Heat Vegetable Oil (to taste) in a frying pan over medium heat for about 30 seconds.
🕒 04:59
Add the Carrots, Potatoes, and Onions to the heated frying pan and stir-fry over medium heat for about 5 minutes, until the surface of the potatoes becomes slightly translucent. (Key Tip!) Stir-frying the vegetables enhances their flavor and coats the potato surfaces, preventing them from breaking apart.
🕒 05:15
Add [A] Water (250ml), [A] Cooking Sake (Rice Wine) (4 tbsp), [A] Mirin (Sweet Rice Wine) (2 tbsp), [A] Sugar (1.5 tbsp), Pork Scraps (150g), and Shirataki Noodles (80g) to the frying pan and mix once. (Key Tip!) Simmering with sweet seasonings first allows the flavors to penetrate deeply. Adding soy sauce from the beginning can hinder the absorption of sweetness, so add it later.
🕒 05:48
Bring the liquid to a boil over medium heat.
🕒 06:17
Once boiling, reduce heat to low-medium, cover with aluminum foil or a lid, and simmer for 3 minutes.
🕒 06:21
Remove the lid and skim off any scum that rises to the surface.
🕒 06:39
Add [B] Dashi Powder (1/2 tsp) and [B] Soy Sauce (3 tbsp) and mix well.
🕒 06:44
Bring the liquid back to a boil.
🕒 06:55
Once boiling again, cover with aluminum foil and simmer over low heat for 10 minutes.
🕒 07:00
About 5 minutes into the simmering, remove the lid, gently stir to flip the ingredients.
🕒 07:12
Replace the lid and continue simmering for the remaining time.
🕒 07:27
After 10 minutes, remove the lid and add the Snow Peas (4 pods).
🕒 07:38
Gently press the Snow Peas into the liquid, being careful not to break the potatoes.
🕒 07:49
Turn off the heat.
🕒 07:59
Cover the surface with kitchen paper and let it cool to room temperature, allowing the liquid to soak into the ingredients. (Key Tip!) Cooling the dish once allows the flavors to fully penetrate the ingredients, resulting in a more delicious outcome. The snow peas will cook through from the residual heat.
🕒 08:04
Once cooled, remove the kitchen paper, transfer to a serving dish, and it's ready to serve.
🕒 08:37