Easy, Oil-Free Nikujaga with Ground Pork

Name: Easy, Oil-Free Nikujaga with Ground Pork
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Ground pork; 4 Potatoes; 1 Onion; 1/2 Carrot; 100 ml ☆Water; 4 tbsp ☆Soy sauce; 3 tbsp ☆Mirin; 4 tbsp ☆Sugar; 1 tbsp ☆Dashi stock granules

cookpad.japan @cookpad_jp

In order to economize on the normal pork nikujaga, I omitted the shirataki konnyaku noodles and used ground pork.

After about 10-15 minutes of simmering, stop the heat and leave it as-is to finish cooking with the residual heat, which will allow the flavors to settle and blend in.
If you will be turning leftovers into croquettes, make sure to completely drain off any excess moisture. Then just mash the potatoes, arrange the shapes, coat with flour, dip in egg, cover with panko and deep-fry. Recipe by Chasama

In order to economize on the normal pork nikujaga, I omitted the shirataki konnyaku noodles and used ground pork.

cookpad.japan @cookpad_jp

In order to economize on the normal pork nikujaga, I omitted the shirataki konnyaku noodles and used ground pork.

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Ingredients

2 servings

100 gramsGround pork
4Potatoes
1Onion
1/2Carrot
100 ml☆Water
4 tbsp☆Soy sauce
3 tbsp☆Mirin
4 tbsp☆Sugar
1 tbsp☆Dashi stock granules

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Steps

1

Cut the potatoes and carrot into chunks. Slice the onion and then cut the slices into thirds.
2

Cook the ground pork in a heated frying pan. There's no need to use oil.
3

When the pork has slightly cooked, add the onion, potatoes, and carrot.
4

Once the vegetables have cooked, add all of the ☆ ingredients, cover with a lid, and simmer on low heat.
5

When the potatoes have become soft and flaky, it's done.