Recipe of Quick Japanese Nikujaga (Sliced pork and Potatoes)

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Award-winning Japanese Nikujaga (Sliced pork and Potatoes). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Nikujaga (Sliced pork and Potatoes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Nikujaga (Sliced pork and Potatoes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Nikujaga (Sliced pork and Potatoes) is 4~5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Japanese Nikujaga (Sliced pork and Potatoes) using 11 ingredients and 16 steps. Here is how you cook it.

You can make it silced beef and Potatoes.

Ingredients and spices that need to be Get to make Japanese Nikujaga (Sliced pork and Potatoes):

1. 450 grams Potatoes
2. 200 grams Sliced Pork (or Silced Beef)
3. 1 peice Onion
4. 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
5. 1 tbsp salad oil
6. <Sauce>
7. 150 ml Water
8. 2 tbsp Suger
9. 2 tbsp Sake(cooking rice wine)
10. 3 tbsp Mirin
11. 5 tbsp Soy Sauce

Steps to make to make Japanese Nikujaga (Sliced pork and Potatoes)

1. Cut the potatoes into bite-size pieces, soak them in water and drain.
2. Peel the first 2 layers off the halved onion and cut into 7 to 8 mm wedges. Cut the carrot into small bite-size pieces.
3. Cut the sliced pork 5 to 6 cm.
4. Heat te salad oil and add the potatoes. When the potato eadges become transparent, add the onios and carrots. Give the oil time to absorb the flavor, and then add the pork.
5. When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
6. When it boils, turn the heat to medium and carefully reomove the scum. Add the 2 tbsp Suger, 3 tbsp Mirin and 5 tbsp Soy Sauce in thar order, and stir once.
7. Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
8. Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
9. Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
10. Chef Yellow Onion - Large SG$1.45/700g at FairPrice
11. Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
12. Japanese White Suger SG$3.5/kg at DonDon Donki
13. Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
14. Hinode Hon Mirin SG$4.6/320ml at RedMart
15. Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc

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