Nikujaga (potato, carrot & thinly sliced pork in Japanese clear broth) Recipe

After a really long summer, bitter wintery weather suddenly come to Melbourne. Oh well, it had to happen soon or later. I even turned on the heater this morning.

As soon as winter comes, “nikujaga” becomes one of my regular dishes (my husband calls this dish Mick Jagger). “Niku” means meat and “jagaimo” means potatoes in Japanese. Nikujaga is potato, carrot and onion with thinly sliced pork or beef in a Japanese clear broth. It makes you warm from the inside and the natural dashi gives you plenty of natural vitamins and minerals to keep you staying healthy in cold seasons. Originally, beef was used in this dish but I am from Hokkaido so we use pork instead.

Whenever, whoever eats this dish, EVERYBODY feels a “haaaaaaa” relaxed feeling instantly! SO…enjoy this therapeutic winter Japanese dish☆☆☆

Nikujaga Ingredients

1 carrot – cut in half (long ways) and then thinly sliced

2 large potatoes cut into chunky pieces

150g pork or beef – thinly sliced

1 onion – cut in half and then thinly sliced

1 clove of garlic – finely chopped

1tbsp olive oil

1 satchel SAORI 100% Natural Japanese Dashi Stock

2 tbsp SAORI Seaweed & Soya Japanese Sauce

500 ml cold water

salt to taste

…for garnishing

1 spring onion – finely chopped

SAORI Yuzu Spice or chilli (optional)

Nikujaga Recipe

1: saute onion and garlic in olive oil in a pot for a few minutes on a medium heat.

2: add meat, carrot, potatoes and continue to stir-fry for a further few minutes.

3: add cold water, 1 satchel SAORI 100% Natural Dashi Stock and SAORI Tsuyu. Simmer for 20-30 minutes until potatoes are very soft. Add salt to taste.

4: Garnish with spring onion and SAORI Yuzu Spice or chilli for extra ZING!