Japanese Pork and Potato (Nikujaga) – tender new potatoes cooked with caramelised bites of pork belly, coated in a sweet and savoury soy sauce glaze. “Nikujaga” translates to pork and potato and it’s usually a brothier type-dish, but this version, which my Grandma taught me, is different in all the best ways.
Why I Love This Recipe
This recipe is great because if you have a basic Japanese pantry—soy sauce, mirin, sake, and sugar – you can easily make it using ingredients found in most supermarkets.
I grew up in the north of England, where my English grandma would often cook “tatties and mince” which are potatoes and minced meat in gravy. When my Japanese grandma taught me this Nikujaga recipe, it instantly reminded me of her cooking. It’s funny how food can connect you to memories, even when the dishes are so different.
4 Tips for Making Japanese Pork and Potato (Nikkujaga)
- Use New Potatoes. New potatoes are more delicate in flavour so they work well with the rich sauce. They also have a firmer texture which is means they don’t break down so easily whilst cooking.
- Brown the Pork. Getting a good colour on the pork will give the dish a lot of flavour. Heat the pan on a high heat and when you add the pork, don’t mix it around. Leave it for about 5 minutes (or until a deep golden brown), then flip them to brown the other side.
- Mentori Technique. A popular technique used for simmered dishes in Japan. By blunting the edges of the vegetable, it stops them from breaking off whilst cooking. You can use a vegetable peeler for this.
- Use an Otoshibuta (Japanese Drop Lid). An Otoshibuta helps with even heat distribution, submerging the ingredients in cooking liquid and with evaporation. See this guide on how to make a DIY version.
Frequently Asked Questions
Yes! You can use whatever meat you want. I would recommend using a fattier meat and make sure to get a good, crispy, flavourful sear on it.
Yes! Although Nikku means meat, rules are meant to be broken sometimes. You could make this minus the pork or I recon mushrooms would work a treat.
This will keep in the fridge for about 3 to 4 days.
Ingredients for Japanese Pork and Potato (Nikkujaga)
- 150 ml water
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp soy sauce
- 1.5 tbsp brown sugar
- 450 g new potatoes (about 7 new potatoes)
- 200 g thinly sliced pork belly
- 1 spring onion
Step by Step for Japanese Pork and Potato (with pictures)
Time needed: 45 minutes
Step by Step Instructions for Japanese Pork and Potato (Nikkujaga).
- Prepare the sauce.
Combine 150 ml water, 1 tbsp mirin, 1 tbsp sake, 2 tbsp soy sauce, and 1.5 tbsp brown sugar. Set aside
- Prepare the potatoes.
Halve 450 g new potatoes (about 7). They should be roughly evenly sized so if there are any big ones, half them again.
- Mentori Technique, optional but recommended.
Slice the edges of the potatoes with a peeler (Mentori Technique, see tips for more details), this stops them from breaking apart so easily.
- Close up of Mentori Technique.
- Start Browning the Pork Belly.
Heat the frying pan on a high heat, add in the oil and then lay the pork belly into the pan. It should start sizzling straight away. Do not mix it and fry for about 5 minutes or until golden brown.
- Flip the Pork Belly
Flip the pork belly and brown the other side.
- Stir in Potatoes.
Add the potatoes into the pan and mix together.
- Add the sauce.
Reduce to a medium-high heat and pour in the sauce mixture.
- Cover.
Cover with an Otoshibuta (see this post for a DIY version).
- Cook.
Cook for about 10 minutes, then flip the potatoes. Cover and cook for another 10 minutes or until the potatoes are fork tender and the sauce has reduced down to a sticky glaze.
- Serve and enjoy!
Serve, garnish and enjoy.
What to Serve with Nikujaga?
This Japanese pork and potato is a perfect side dish to a comforting bowl of Tonjiru (Pork Miso Soup). The sweet and savoury flavours of both dishes compliment each other, and if you wanted some extra veggies, why not try this Yamitsuki Cabbage recipe? Also known as “Addictive Cabbage”, for good reason!
Glossy Japanese Pork and Potato (Nikkujaga)
Equipment
- 1 Medium Sized Frying Pan
- 1 Measuring Jug
- 1 Otoshibuta (See easy DIY version in notes)
Ingredients
Ingredients
- 450 g new potatoes (approximately 7 new potatoes)
- 200 g thinly sliced pork belly
Sauce
- 150 ml water
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp soy sauce
- 1.5 tbsp brown sugar
Garnish
- 1 sliced spring onion (Optional)
Instructions
- Combine all the sauce ingredients in a jug and set aside.
- Wash and halve the new potatoes. Then, using a peeler, round off the edges using the Mentori Technique (see tips section for more detail).
- Heat the frying pan on a high heat and add in enough oil to coat the bottom of the pan. Add the pork belly, it should start sizzling straight away. Brown the pork belly on both sides which will take about 5 mins per side.
- Once the pork belly has browned, add the potatoes into the pan and stir.
- Pour in the sauce and cover with an Otoshibuta (see notes for details). Make sure the Otoshibuta fits snugly over the potatoes. Simmer for about 20 minutes, flipping the potatoes halfway through. Cook for another 10 minutes, or until the sauce has reduced to a sticky glaze.
- Garnish with some sliced spring onions, serve and enjoy!
