Ingredients with Measurements:
- 1 lb. pork belly, sliced into bite-sized pieces
- 4 medium-sized potatoes, peeled and cut into wedges
- 1 onion, sliced thinly
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 2 tbsp. sugar
- 2 cups dashi stock
- 1 tbsp. vegetable oil
- 1 tbsp. cornstarch
- 1/4 cup water
- 2 green onions, sliced thinly
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the sliced pork belly and cook until browned on all sides, about 5-7 minutes.
2. Add the sliced onion and cook until softened, about 3-5 minutes.
3. Add the soy sauce, mirin, sake, sugar, and dashi stock to the pot. Stir to combine.
4. Add the potato wedges to the pot and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot. Simmer for 20-25 minutes or until the potatoes are tender.
6. In a small bowl, mix the cornstarch and water together to make a slurry.
7. Add the slurry to the pot and stir gently to thicken the sauce.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork belly, then low heat for simmering the dish.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 23g
Protein: 20g
Sodium: 1500mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Dashi stock can be substituted with chicken or vegetable broth.
Variations:
- Add sliced carrots or shiitake mushrooms for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a splash of Worcestershire sauce or hot sauce for a spicy kick.
Tips and tricks:
- To make the dish more flavorful, marinate the pork belly in the soy sauce and mirin mixture for at least 30 minutes before cooking.
- Make sure to cut the potatoes into even-sized wedges to ensure even cooking.
- If the sauce is too thin, add more cornstarch slurry to thicken it further.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with sliced green onions or chopped parsley for a pop of color.
Pairings:
Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the potatoes are not cooked through, simmer for an additional 5-10 minutes until tender.
- If the sauce is too thick, add more dashi stock or water to thin it out.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Nikujaga is a classic Japanese home-cooked dish that originated in the Meiji era. It was originally made with beef, but pork and chicken are now commonly used as well.
Flavor profiles:
Nikujaga is a savory and slightly sweet dish with umami flavors from the soy sauce and dashi stock.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Japanese
Taste: Savory, Umami, Meaty, Rich, Comforting