Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, potato & pork nikujaga. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato & Pork Nikujaga is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Potato & Pork Nikujaga is something which I’ve loved my entire life.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the. Learn how to use potatoes, an American staple, in everything from the simplest to the most elegant side dishes and meals.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have potato & pork nikujaga using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Potato & Pork Nikujaga:
- Prepare 1 onion
- Get 1 small carrot
- Take 2 potatoes
- Get 200-250 g thinly sliced pork
- Make ready 1 pack "shirataki" (noodles made from konnyaku)
- Make ready 1 little spinach or a few snow peas (optional for garnish)
- Prepare 1 Tbsp oil
- Make ready Soup/Seasoning:
- Take 400 ml dashi broth (you can make from instant if you want but homemade is much much better!)
- Make ready 3 Tbsp soy sauce
- Make ready 3 Tbsp mirin
- Take 2 Tbsp sake (rice wine)
- Get 1 Tbsp sugar
- Take 1/4 tsp salt
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Instructions to make Potato & Pork Nikujaga:
- Prepare your dashi stock if you don't have any already made. Cut the onions into wedges. Cut carrots into bite size pieces. Peel potatoes and cut into large chunks. If the meat is in long slices, cut it into smaller width (maybe 5 cm).
- Boil the shirataki noodles for 1 minute, drain and cut in half. Briefly boil the spinach or snow peas until they are bright green (30-60 seconds). Cool the spinach/snow peas in cold water and set aside til later.
- Heat a large pot with 1 Tbsp oil. Add onion and cook until they soften a little.
- Add the pork and saute with the onions until it changes color.
- Add the potatoes, carrots and shirataki to the pot. Pour in the soup and seasoning ingredients: dashi, soy sauce, mirin, sake, sugar and salt.
- Bring to a boil. Skim off any foam that comes up in the soup.
- Cover lightly with a drop lid (you can use a piece of aluminum foil too) - or with an offset lid if you don't have one.
- Cook on medium-low for 20 minutes. Turn off the heat and let it sit for 15 minutes to make it more flavorful if you can wait :P
- Serve into bowls. Garnish with the snow peas or pieces of spinach. Nice to eat with rice! Leftovers are even better the next day!
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So that’s going to wrap it up for this exceptional food potato & pork nikujaga recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
