How to Make Authentic Nikujaga (Japanese Meat & Potato Stew)

By Sudachi · 50 min

Ingredients

Instructions

1. Peel the potatoes and keep them in cold water. Cut the carrot into 2 cm pieces and the onion into 1.5–2 cm wedges. Cut the pork belly into 5 cm pieces.
2. Heat a large pot over medium heat with 1 tsp oil. Fry the pork in a single layer for 1 minute, flip and fry the other side the same way. Set aside on 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 cut them into thirds or quarters. Add them to the pot with the carrots and shake gently to coat with pork fat.
5. Add 450 ml dashi and bring to just below a boil (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 fork-tender.
6. Meanwhile, boil water in a small pot and blanch 100 g konjac noodles for 2–3 minutes. Drain and rinse.
7. Remove the drop lid. Add 3 tbsp mirin, 2 tbsp soy sauce, the konjac noodles and the browned pork. Tilt the pot to mix, cover with the drop lid and simmer for 2–3 minutes.
8. Turn off the heat. Optionally, cool to room temperature and reheat later; when reheating, spoon the liquid over the ingredients rather than stirring. Add 1 tbsp soy sauce, then taste and adjust with a little more soy sauce or sugar.
9. Blanch 8–10 snow peas in boiling water for 1 minute. 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