How to Cook Delicious Pork Mince Nikujaga

Pork Mince Nikujaga. 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. I use thinly sliced Beef, but 'Niku' can be other Meat.

Cover with a lid and cook over medium high heat. Here is how you achieve it. Steps to make Pork Mince Nikujaga: Heat Sesame Oil in a pot and cook Pork Mince. You can cook Pork Mince Nikujaga using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pork Mince Nikujaga

1. You need 250 g of Pork Mince.
2. You need 1 teaspoon of Sesame Oil.
3. It's 1 of & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder.
4. Prepare 4 of Potatoes.
5. You need 1-2 of Onions.
6. You need 1 of small piece Ginger *sliced into thin strips OR grated.
7. You need 2 tablespoons of Soy Sauce.
8. It's 1 tablespoon of Sugar.
9. You need 1 tablespoon of Mirin.
10. It's 1 of Spring Onion *finely chopped.

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. Nikujaga (肉じゃが) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.

Pork Mince Nikujaga step by step

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..

Thinly sliced beef is the most common meat used, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. The type of meat most often used to make nikujaga is thinly sliced beef.