Easiest Way to Prepare Any-night-of-the-week Pork Mince Nikujaga
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Pork Mince Nikujaga. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork Mince Nikujaga, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Mince Nikujaga delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork Mince Nikujaga is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Pork Mince Nikujaga using 10 ingredients and 4 steps. Here is how you can achieve it.
‘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.
Ingredients and spices that need to be Make ready to make Pork Mince Nikujaga:
- 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
Instructions to make Pork Mince Nikujaga
- 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.
- Cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the fairly high heat.
- When Potato is cooked, remove the lid, and cook until the sauce is almost gone, shaking and tossing occasionally.
- Pour into a large serving bowl, sprinkle with chopped Spring Onion, and serve.
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