Nikujaga (Japanese Meat and Potato Stew)

By Sudachi · 45 min

Ingredients

Instructions

1. Peel the potatoes and keep them in cold water. 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 a large pot over medium heat with 1 tsp oil. Fry the pork in a single layer for 1 minute undisturbed, flip and repeat on the other side. Set aside.
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 with the carrots and shake the pot gently to coat with the pork fat.
5. Pour in 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 a small pot of water hard and blanch 100 g konjac noodles for 2–3 minutes, then drain and rinse.
7. Remove the drop lid. Add 3 tbsp mirin, 2 tbsp Japanese soy sauce, the konjac and the seared pork. Tilt the pot 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 later; when reheating, spoon the liquid over the simmering ingredients rather than stirring. Add 1 tbsp Japanese soy sauce, 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 stew into bowls and scatter the snow peas on top.

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

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OnionCarrotPotatoBrown sugarPork bellySnow pea