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
Chilli Flakes
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

  1. Peel Potato and cut into small bite-size pieces.
  2. Heat Oil in a small frying pan, cook Pork Mince. Add Garlic, Chilli Flakes and Potato pieces, and stir for a few minutes.
  3. 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.
  4. Add some finely chopped Spring Onion and enjoy with freshly cooked Rice.