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Easy, Oil-Free Nikujaga with Ground Pork

Easy, Oil-Free Nikujaga with Ground Pork

This is a money-saving nikujaga (meat and potato stew) recipe. It has comforting, rustic taste. Since it's made with ground meat, if there is any leftover, you can turn it into croquettes.

Ingredients: 2-3 servings

Ground pork
100 g
Potatoes
3-4
Onion
1
Carrot
1/2
☆Water
100ml
☆Soy sauce
4 tablespoons
☆Mirin
3 tablespoons
☆Sugar
4 tablespoons
☆Dashi stock granules
1 tablespoon

Steps

1. Cut the potatoes and carrot into chunks. Slice the onion and then cut the slices into thirds.
2. Cook the ground pork in a heated frying pan. There's no need to use oil.
3. When the pork has slightly cooked, add the onion, potatoes, and carrot.
4. Once the vegetables have cooked, add all of the ☆ ingredients, cover with a lid, and simmer on low heat.
5. 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.