Cut the potatoes and carrot into chunks. Slice the onion and then cut the slices into thirds.
Cook the ground pork in a heated frying pan. There's no need to use oil.
When the pork has slightly cooked, add the onion, potatoes, and carrot.
Once the vegetables have cooked, add all of the ☆ ingredients, cover with a lid, and simmer on low heat.
When the potatoes have become soft and flaky, it's done.
Story Behind this Recipe
In order to economize on the normal pork nikujaga, I omitted the shirataki konnyaku noodles and used ground pork.
After about 10-15 minutes of simmering, stop the heat and leave it as-is to finish cooking with the residual heat, which will allow the flavors to settle and blend in. If you will be turning leftovers into croquettes, make sure to completely drain off any excess moisture. Then just mash the potatoes, arrange the shapes, coat with flour, dip in egg, cover with panko and deep-fry.