Pork Nikujaga
Tender pork and potatoes braised in a sweet-savory soy glaze with carrots and onions. A weeknight version of the Japanese comfort classic that tastes restaurant-quality in under half an hour.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb pork shoulder, thinly sliced
- 1 lb waxy potatoes (baby or fingerling), halved
- 1 medium carrot, sliced into 1/4-inch rounds
- 1 medium yellow onion, cut into 8 wedges
- 3 tbsp soy sauce
- 2 tbsp mirin or honey
- 1 cup dashi stock or chicken broth
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers.
- 2
Add pork and cook, stirring occasionally, until no pink remains, ~5 minutes.
- 3
Add potatoes, carrot, and onion. Stir for 1 minute to coat with oil.
- 4
Pour in dashi, soy sauce, and mirin. Bring to a simmer, then reduce heat to medium.
- 5
Cover and cook for 12–14 minutes until potatoes are fork-tender and liquid reduces by half.
- 6
Taste and adjust soy sauce or mirin if needed. Serve hot in bowls.
Tools you’ll need
- 12-inch skillet with lid
- knife and cutting board
- wooden spoon or spatula
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