Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

This nikujaga is so good that you'll drink up the broth, too. The tender meat and onions absorb the juicy broth making this delicious.

Ingredients: 3-4 servings

Pork (thinly sliced pork belly is prefered, but offcuts are fine)
150 g
Sesame oil
1 tablespoon
Sliced garlic
1 clove
50 ml
400 ml
★Black pepper
a pinch
★Salt and sugar
1/2 teaspoon of each
★Chinese soup stock
1 1/2 teaspoon
For the toppings
Black pepper
a pinch
Minced green onions or chives
a lot


1. Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
2. Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
3. Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
4. Here it is topped with black pepper and green onions.

Story Behind this Recipe

I wanted to eat salty nikujaga since I saw it on TV. The TV version didn't use any oil and was simply seasoned with salt.
Since salt didn't give enough taste, I added different seasonings and added a few other twists.