Pork and Potato 豚肉じゃが

japanese cake

Nikijaga 肉じゃが is traditionally made from thinly sliced beef and potato which I posted some years ago. As usual, when I prepared pork tenderloins, I hand-chopped trimmings into ground pork. After consulting with my wife, I made two dishes; mapo tofu 麻婆豆腐 (which I will posted soon) and nikujaga made from ground pork. Either using beef or pork, this is a Japanese version of meat and potato comfort food.

For green, I added steamed green beans at the very end and the noodle is “shirataki” 白滝 or threads made of konnyaku コンニャク (devil’s tongue).

The amount of ingredients is arbitrary but these are the estimates.

Potato: 4 large Yukon Gold potato, peeled, eyes removed and cut into 1 inch chunks.

Onion: 2 medium, cut into small wedges.

Pork: about 150grams or 1/3 lb (you can use whatever amount and also thinly sliced rather than ground).

Green beans: Either boiled or steamed, still crispy.


Dashi broth: 250-300ml or about 1 cup, just enough to cover the ingredients. I used one I previously made from a dashi pack (Bonito and kelp).

Sugar: 1 tbs

Mirin: 2 tbs

Sake: 2tbs

Soy sauce: 2-3 tbs, I added in several increments as I tasted.

Vegetable oil: 1 tbs

In a pot, I added the vegetable oil on medium flame. When the oil was hot, I added the ground pork and cooked until the color chanced (2-3 minutes) and it was done. I added the onion and sautéed until soft (3 more minutes), then added the potato, mixed and added the broth to cover.  When the broth came to a boil I turned down the flame to simmer and added the seasoning. I added the soy sauce in several increments tasting the broth each time. I cooked with a lid on for 20 minutes until the potato was cooked through. I removed the lid and reduce the broth a bit, gently shaking the pot for 5-7 minutes. I added a small amount of soy sauce to give a fresh taste and then added the green beans. After a few more minutes, I turned off the fire and served warm.

I think this is perfect for a small dish served with either wine or sake. I must say, I rather like the pork version of this dish since that is how my mother used to make it and I generally like pork more than beef.

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