Pork (thinly sliced pork belly is prefered, but offcuts are fine)
★Salt and sugar
1/2 teaspoon of each
★Chinese soup stock
1 1/2 teaspoon
For the toppings
Minced green onions or chives
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.
Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
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.
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.
Be careful not to overcook or else the ingredients will break apart. This is delicious served with butter on top.