‘Nikujaga’ is the dish of ‘Niku’ (Meat) and ‘Jaga’ (Potato) cooked in sweet soy sauce flavoured broth. It is one of the most popular Japanese home-cooked dishes. Today I added Kombu (Kelp) to it. I think Pork is most suitable, but Chicken OR Beef can be used. You have never seen a dish like this one at Japanese restaurants? No, you won’t. But, this is one of the very Japanese dishes. Serve with freshly cooked Rice.
20g Dried Shredded Kombu (Kelp) *OR slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
200g thinly sliced Pork Belly *cut into chunky bite-size pieces
2 large Potatoes *450 to 500g
1 small piece Ginger *cut into fine strips
1 teaspoon Sesame Oil
2 cups Water *plus extra if required
1 tablespoon Sugar
3 tablespoons Soy Sauce
2 tablespoons Mirin
- Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. Cut them short if loo long.
- Peel Potatoes and cut into chunky bite-size pieces. Cut Carrot into smaller bite-size pieces. Prepare other ingredients.
- Heat Sesame Oil in a large saucepan over medium heat, and cook Pork and Carrot. When Pork changes the colour, add drained Kombu and Ginger, stir, then add Water and Potato pieces, and bring to the boil.
- Remove the scum on the surface, add Sugar, Soy Sauce and Mirin, cover with a lid, and cook for 15 to 20 minutes.
- Remove the lid and cook, tossing occasionally, until the sauce is almost gone.
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