Japanese Pork and Potato Stew (Nikujaga)

By: Jing-Ting Liao

Ingredients

1 kg pork ribs, chopped into small pieces
3 potatoes, peeled and cut into large chunks
1 large carrot, cut into chunks
1.5 onions, sliced
5 garlic cloves, lightly crushed
15 tablespoons soy sauce
3 tablespoons sugar (adjust to taste)
6 tablespoons cooking sake
1200 ml water
Cooking oil, as needed

Product used in recipe

LEE KUM KEE - PREMIUM SOY SAUCE

Method

**Prepare the pork** (Optional) Rinse the pork ribs under cold water. If desired, blanch them briefly in boiling water to remove impurities, then drain well. Cut the ribs into small pieces.
**Sauté the pork and garlic** Heat a small amount of oil in a large pot or deep pan over medium heat. Add the crushed garlic and pork ribs. Sauté until the pork is lightly browned and caramelisation begins. Transfer the pork and garlic to a separate pot for slow cooking.
**Cook the onions** In the same pan, add a little more oil if needed. Sauté the sliced onions over medium heat until fragrant, softened, and lightly golden. Transfer the onions to the slow-cooking pot with the pork.
**Add vegetables** Add the potatoes and carrots to the pot with the pork and onions.
**Season and simmer** Add the soy sauce, sugar, cooking sake, and water to cover all the ingredients. Stir well to dissolve the sugar. Bring to a boil, then reduce to low heat.
**Slow cook** Cover and simmer for about 30 minutes, allowing the pork to become tender and absorb the flavours.
**Reduce and thicken** uncover the pot and continue simmering for another 30 minutes to reduce and thicken the sauce, stirring occasionally, until the vegetables are soft and the sauce becomes glossy. Turn off the heat and let the pot rest, covered, for 30 minutes.
**Final adjustment** Taste and adjust seasoning if needed. The finished dish should be rich, savoury, and gently sweet.
**Serve** Serve hot with steamed rice, spooning plenty of sauce over the pork and vegetables.

Back to Gallery