Glossy Japanese Pork and Potato (Nikkujaga)
This Glossy Japanese Pork and Potato, also known as Nikkujaga, is a classic home-style dish thats both comforting and easy to make.
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!
Notes
Otoshibuta. This is a great tool for simmered dishes. It helps with even heat distribution and evaporation which helps achieving the reduced sauce. To make one, see this post on how to make a DIY version.