Homestyle Nikujaga Recipe (Authentic Japanese Meat & Potato Stew)

By Sudachi · 45 min

Ingredients

Instructions

1. Peel the potatoes, put them in cold water, then cut them into thirds or quarters. Cut the carrots into 2 cm pieces and the onion into 1.5–2 cm wedges. Cut the pork belly into 5 cm pieces.
2. Heat 1 tsp oil in a large pot over medium heat. Lay the pork in a single layer and fry for 1 minute undisturbed, then flip and fry the other side. Remove to a plate.
3. In the same pot, fry the onion wedges for about 2–3 minutes, until slightly translucent and golden at the edges.
4. Drain the potatoes and add them with the carrots to the pot, shaking gently to coat everything in a thin film of pork fat.
5. Pour in 450 ml dashi and heat to almost boiling (about 90 °C). Add 1 tbsp light brown sugar and 3 tbsp sake, cover with a drop lid and simmer for 15 minutes, until the potatoes and carrots are tender when pierced with a fork.
6. Meanwhile, boil water in a small pot and blanch 100 g shirataki konjac noodles for 2–3 minutes, then drain and rinse.
7. Remove the drop lid. Add 3 tbsp mirin, 2 tbsp koikuchi shoyu, the shirataki and the seared pork. Tilt the pot a few times to mix, cover with the drop lid and simmer for 2–3 minutes.
8. Turn off the heat. If you have time, cool to room temperature and reheat before serving. Add 1 tbsp koikuchi shoyu. If reheating, spoon the cooking liquid over the simmering ingredients rather than stirring. Taste and add a little more soy sauce or sugar if needed.
9. Blanch 8–10 snow peas in boiling water for 1 minute.
10. Ladle the nikujaga into bowls and top with the snow peas.

Summarized from Sudachi's video. Watch it for the details.

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OnionCarrotPotatoBrown sugarPork bellySnow pea