Pork Mince Nikujaga
Pork Mince Nikujaga

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pork mince nikujaga. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for 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. Pork Mince Nikujaga 'Nikujaga' is the dish of 'Niku' (Meat) and 'Jaga' (Potato) cooked in sweet soy sauce flavoured broth.

Pork Mince Nikujaga is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Pork Mince Nikujaga is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have pork mince nikujaga using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pork Mince Nikujaga:
  1. Take 250 g Pork Mince
  2. Get 1 teaspoon Sesame Oil
  3. Get 1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
  4. Prepare 4 Potatoes
  5. Make ready 1-2 Onions
  6. Prepare 1 small piece Ginger *sliced into thin strips OR grated
  7. Get 2 tablespoons Soy Sauce
  8. Make ready 1 tablespoon Sugar
  9. Get 1 tablespoon Mirin
  10. Prepare 1 Spring Onion *finely chopped

In a large pot, heat oil at medium high temperature and cook pork until the color changes. Add potatoes, onions, and carrot and cook for a minute. Cut the potatoes into bite-size chunks. And cut the carrot into random pieces.

Steps to make Pork Mince Nikujaga:
  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.

Cut the potatoes into bite-size chunks. And cut the carrot into random pieces. Very thinly sliced beef is the most commonly used protein, although minced beef is also popular. In eastern Japan, sliced pork is often used instead. Nikujaga is a simple, home-cooked winter dish, often served with a bowl of white rice and miso soup.

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