Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork mince nikujaga. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Pork Mince Nikujaga is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Pork Mince Nikujaga is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork mince nikujaga using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pork Mince Nikujaga:
- Make ready 250 g Pork Mince
- Get 1 teaspoon Sesame Oil
- Make ready 1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
- Prepare 4 Potatoes
- Make ready 1-2 Onions
- Make ready 1 small piece Ginger *sliced into thin strips OR grated
- Prepare 2 tablespoons Soy Sauce
- Take 1 tablespoon Sugar
- Make ready 1 tablespoon Mirin
- Take 1 Spring Onion *finely chopped
It is one of the most popular home cooking dishes in Japan, and I cook it very often. I use thinly sliced Beef, but 'Niku' can be other Meat. Thinly sliced Meat is most popular, but it can be mi. Here is how you cook that.
Steps to make Pork Mince Nikujaga:
- Heat Sesame Oil in a pot and cook Pork Mince. When colour is changed, add Chicken Stock and all other ingredients. Cover with a lid and cook over medium high heat.
- Cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the fairly high heat.
- When Potato is cooked, remove the lid, and cook until the sauce is almost gone, shaking and tossing occasionally.
- Pour into a large serving bowl, sprinkle with chopped Spring Onion, and serve.
In a large pot, heat oil at medium high temperature and cook pork until the color changes. Add potatoes, onions, and carrot and cook for a minute. In eastern Japan, sliced pork is often used instead. Nikujaga is a simple, home-cooked winter dish, often served with a bowl of white rice and miso soup. It is commonly served in izakayas, the casual Japanese eateries frequented by those wanting to unwind after work.
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