The other day, my son cooked ‘Mabo Dofu Japanese Style’. Next day I found a small amount of leftover Pork Mince. I wondered what I could cook with it. I happened to have a Potato, that was already peeled. I instantly thought about ‘Mabo Potatoes’, but I wanted to cook something simple and easy. Then I cooked this, which was similar to ‘Pork Mince Nikujaga’, but much easier. I usually don’t add Garlic to ‘Nikujaga’, but I added Garlic to this one. It was absolutely scrumptious and I ate it all for myself!
1 to 2 Servings
100g Pork Mince
1 large Potato *Today it weight 180g peeled
1 teaspoon Oil *I used Sesame Oil
1 clove Garlic *finely chopped
1/2 cup Chicken Stock OR Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
1 tablespoon Soy Sauce *alter the amount depending on the saltiness of the stock
1 tablespoon Mirin
1 teaspoon Sugar
Finely chopped Spring Onion
- Peel Potato and cut into small bite-size pieces.
- Heat Oil in a small frying pan, cook Pork Mince. Add Garlic, Chilli Flakes and Potato pieces, and stir for a few minutes.
- Add Chicken Stock (OR Dashi Stock), Soy Sauce, Mirin and Sugar. Cover with a lid and cook for 10 minutes OR until Potato is soft. Remove the lid and cook until the sauce is almost gone.
- Add some finely chopped Spring Onion and enjoy with freshly cooked Rice.