Metric:
250gr Pork
( thinly sliced )
250ml Water
4 Potatoes
25 Sugar Snap Peas
( cooked )
2 Onions
1 Carrot
50gr Sugar
50ml Soy Sauce
30ml Sake
30ml Mirin
15ml Oil
2.5gr Salt
TRADITIONAL JAPANESE RECIPE: I always thought proper Nikujaga is made with beef but never with pork. That’s how my mom always made it, so I made it that way too.
One day a friend told me that Nikujaga at her home was always with pork. Blasphemy! However, I didn’t have sliced beef on hand today, so I tried it with pork like hers, and it was actually really yummy!
Sometimes I’m too stubborn to change certain recipes, but it is good to be open to new ideas. Chicken must work too!
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cook the Sugar Snap Peas in boiling water for a minute and let them cool.
02 - Peel and cut each Potato into about 6 pieces ( depending on size ).
03 - Cut the Onions into 8 pieces and a Carrot into small wedges.
04 - Cut the cliced Pork into 5cm / 2in width pieces.
05 - In a large pot, heat the Oil over a medium high heat and cook the Pork until the color changes.
06 - Add the Potatoes, Onions, and Carrot and cook for a minute.
07 - Add the Water, cover, and cook it at medium heat, for about 20 minutes or until the Potatoes get tender.
08 - Season with Sugar, Soy Sauce, Mirin, Sake, and Salt.
09 - Cook for 15 minutes.
10 - Remove from the heat and let it sit for 30 minutes.
11 - Add the Peas. Serve.
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