Nikujaga With No Water-Added

Nikujaga With No Water-Added

You don't have to add water. The moisture of the onions is just right to make a slightly sweet nikujaga!

Ingredients: 3~4 servings

5 medium
Shirataki (konnyaku noodles)
1 packet
Thinly-sliced pork belly
200 g
Shiitake mushrooms (optional)
2 large
Flavoring ingredients:
■Soy sauce
5 tablespoons
3 tablespoons
1 tablespoon
2 tablespoons
■Dashi stock granules
1~2 teaspoons


1. Lightly brown the pork in a frying pan. Add the onion and mix well.
2. Put the pork, onions, carrots, onions, shirataki, etc into a frying pan or pot and add all of the ■ seasonings.
3. Turn the heat down to low, cover with a lid, and simmer for 20~30 minutes until the vegetables are cooked through. During this time, be absolutely sure not to remove the lid.
4. Even without adding water to the pan, there is enough moisture. Let it cool a bit to allow the flavors to really sink in and enjoy!
5. The pictured nikujaga uses May Queen potatoes, which don't fall apart when simmering, but I like the fluffiness when it falls apart, so you can also use Danshaku potatoes.

Story Behind this Recipe

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!