Pork Mince Nikujaga
Pork Mince Nikujaga

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, pork mince nikujaga. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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. Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe?

Pork Mince Nikujaga is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Pork Mince Nikujaga is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. 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:
  1. Make ready 250 g Pork Mince
  2. Take 1 teaspoon Sesame Oil
  3. Prepare 1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
  4. Prepare 4 Potatoes
  5. Get 1-2 Onions
  6. Make ready 1 small piece Ginger *sliced into thin strips OR grated
  7. Make ready 2 tablespoons Soy Sauce
  8. Prepare 1 tablespoon Sugar
  9. Take 1 tablespoon Mirin
  10. Get 1 Spring Onion *finely chopped

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. 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.

Instructions 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.

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. 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.

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