Quick Pork Nikujaga
A simplified version of Japan's beloved comfort dish: tender pork and potatoes braised in a savory-sweet soy glaze. Ready in under 25 minutes and cooked entirely in one pot.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 10 oz pork shoulder, thinly sliced
- 10 oz potatoes, waxy or yellow
- 1 medium onion, yellow
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- ¾ cup water
Instructions
- 1
Cut the potatoes into 1-inch cubes—about the size of dice—by slicing them lengthwise into flat planks first, then stacking and cutting crosswise into sticks, then cutting across those sticks into cubes.
- 2
Cut the onion in half from root to tip, then place the cut-side flat on the board and slice lengthwise into 1/2-inch-wide strips, keeping the layers intact.
- 3
Pat the pork slices dry with paper towels to remove excess moisture, which helps them brown better.
- 4
Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the pork slices in a single layer and cook without stirring for 2 minutes until the bottom edges turn light brown, then flip and cook the other side for 1 minute until light brown.
- 6
Add the potato cubes and onion strips to the pot with the pork, stirring gently to combine.
- 7
Pour in the soy sauce, sugar, and water, stirring gently until the sugar dissolves and the liquid comes to a simmer.
- 8
Cover the pot and reduce heat to medium, then simmer for 12 minutes until the potatoes are fork-tender when you pierce them with a fork.
- 9
Remove the lid and stir gently to combine the glaze with the meat and vegetables.
- 10
Taste a piece of potato and a slice of pork; if they're soft and the broth tastes savory-sweet, the dish is done—if the broth tastes too salty or thin, simmer uncovered for 1–2 more minutes.
- 11
Divide the pork, potatoes, and broth evenly between two bowls and serve immediately while steaming hot.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- large pot with lid (3–4 quart)
- wooden spoon or rubber spatula
- fork for testing doneness
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
