Pork Mince Nikujaga

Name: Pork Mince Nikujaga
Yield: 4 servings
Cuisine: British
Ingredients: 250 g Pork Mince; 1 teaspoon Sesame Oil; 1 & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder; 4 Potatoes; 1-2 Onions; 1 small piece Ginger *sliced into thin strips OR grated; 2 tablespoons Soy Sauce; 1 tablespoon Sugar; 1 tablespoon Mirin; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nikujaga’ is the dish of ‘Niku’ (Meat) and ‘Jaga’ (Potato) cooked in sweet soy sauce flavoured broth. It is one of the most popular home cooking dishes in Japan, and I cook it very often. I use thinly sliced Beef, but ‘Niku’ can be other Meat. Thinly sliced Meat is most popular, but it can be minced Meat. Here is an example. Today I used Pork Mince, Chinese Chicken Stock and Sesame Oil for a Chinese inspired flavour.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

250 gPork Mince
1 teaspoonSesame Oil
1& 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder
4Potatoes
1-2Onions
1small piece Ginger *sliced into thin strips OR grated
2 tablespoonsSoy Sauce
1 tablespoonSugar
1 tablespoonMirin
1Spring Onion *finely chopped

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Steps

1

Heat Sesame Oil in a pot and cook Pork Mince. When colour is changed, add Chicken Stock and all other ingredients. Cover with a lid and cook over medium high heat.
2

Cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the fairly high heat.
3

When Potato is cooked, remove the lid, and cook until the sauce is almost gone, shaking and tossing occasionally.
4

Pour into a large serving bowl, sprinkle with chopped Spring Onion, and serve.