Pork Mince Nikujaga
Pork Mince Nikujaga

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork mince nikujaga. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pork Mince Nikujaga is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Pork Mince Nikujaga is something which I’ve loved my whole life.

Pork Mince Nikujaga 'Nikujaga' is the dish of 'Niku' (Meat) and 'Jaga' (Potato) cooked in sweet soy sauce flavoured broth. 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.

To get started with this recipe, we have to first prepare a few components. You can have pork mince nikujaga using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pork Mince Nikujaga:
  1. Take 250 g Pork Mince
  2. Take 1 teaspoon Sesame Oil
  3. Take 1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
  4. Take 4 Potatoes
  5. Take 1-2 Onions
  6. Take 1 small piece Ginger *sliced into thin strips OR grated
  7. Take 2 tablespoons Soy Sauce
  8. Get 1 tablespoon Sugar
  9. Get 1 tablespoon Mirin
  10. Make ready 1 Spring Onion *finely chopped

Don't want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Cut the potatoes into bite-size chunks. And cut the carrot into random pieces.

Steps to make Pork Mince Nikujaga:
  1. 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.
  2. Cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the fairly high heat.
  3. When Potato is cooked, remove the lid, and cook until the sauce is almost gone, shaking and tossing occasionally.
  4. Pour into a large serving bowl, sprinkle with chopped Spring Onion, and serve.

Today, I used sliced beef for nikujaga but if you prefer pork, simply replace the beef in the recipe with pork. Regardless of the type of meat you use, it is important to use thinly sliced meat as the cooking time is very short and the stewed meat needs to become tender in a short period of time. Very thinly sliced beef is the most commonly used protein, although minced beef is also popular. 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.

So that is going to wrap it up for this exceptional food pork mince nikujaga recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!