Easy Nikujaga with Mentsuyu

Name: Easy Nikujaga with Mentsuyu
Yield: Serves 2, with enough left over for lunch the next day
Ingredients: 7 oz (200 g) pork; 4 –5 medium potatoes; 1 carrot; 2 small onions; 1 package shirataki noodles (ito konnyaku); 4 tablespoons mentsuyu (3x concentrate); 2 tablespoons sugar; 1 tablespoon sake; 1 tablespoon mirin; 1 tablespoon sesame oil; 1 cup (200 ml) water

yume※ @cook_40153631

Make delicious nikujaga easily with all-purpose mentsuyu sauce.
Recipe background:
I often use mentsuyu instead of soy sauce because soy sauce can be a bit too strong. By cooking over medium heat, you can make nikujaga in just over 10 minutes!

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Ingredients

Serves 2, with enough left over for lunch the next day

7 oz (200 g)pork
4–5 medium potatoes
1carrot
2small onions
1 packageshirataki noodles (ito konnyaku)
4 tablespoonsmentsuyu (3x concentrate)
2 tablespoonssugar
1 tablespoonsake
1 tablespoonmirin
1 tablespoonsesame oil
1 cup (200 ml)water

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Steps

1

Cut the potatoes, carrot, onions, and pork into bite-sized pieces. Cut the shirataki noodles into thirds for easier eating.
2

Heat sesame oil in a pan and sauté the onions.
Using a skillet helps cook everything evenly.
3

Once the onions are coated with oil, move them to the side of the pan and add the pork. Pour in the seasonings marked with ★ and cook until the pork is no longer pink.
4

When the pork is cooked, add the carrot, potatoes, and shirataki noodles. Mix everything together so the ingredients are evenly combined.
5

Once mixed, add the water, stir lightly, cover, and simmer over medium-high heat for 10 minutes. Stir occasionally.
6

After 10 minutes, remove the lid and simmer over medium-high heat, stirring, until the liquid is mostly reduced. If you prefer more broth, you can skip this step.
7

When most of the liquid has reduced, it's ready! Keep it covered and reheat just before serving so the flavors soak in and the ingredients become tender.
8

It's also delicious as croquettes if you have leftovers the next day!
9

This recipe was featured in a Cookpad winter recipe magazine! Thank you!