‘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. Thinly sliced Meat is most popular, but it can be minced Meat. Here is an example. Today I used Pork Mince, Chinese Chicken Stock and Sesame Oil for a Chinese inspired flavour.
250g Pork Mince
1 teaspoon Sesame Oil
1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
1 to 2 Onions
1 small piece Ginger *sliced into thin strips OR grated
1 tablespoon Sugar
1 tablespoon Mirin
2 tablespoons Soy Sauce
1 Spring Onion *finely chopped
- 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.