My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes)

1. 1

   Put a pot next to the cutting board, and toss the onions into the pot as you chop.

2. 2

   Cut the onion in half, then half again, and chop.

3. 3

   Cut the carrot roughly and toss in the pan (I cut it up smaller than the potatoes.)

4. 4

   Peel the potatoes and cut them, and put in the pan.

5. 5

   Add the pork on top.

6. 6

   Put on the burner, and add oil, sake, sugar and soy sauce.

7. 7

   Turn on the heat and mix.

8. 8

   When the flavoring ingredients are evenly distributed, cover with a lid and simmer over low heat for about 5 minutes.

9. 9

   If you open the lid, you'll see water has seeped out of the vegetables.

10. 10

    Mix well again and cover with a lid.

11. 11

    Simmer over medium heat for about 5 minutes this time.

12. 12

    Open the lid again and mix.

13. 13

    Poke the vegetables with a skewer to check their doneness.

14. 14

    Put the lid back on and simmer for another 3 to 5 minutes over low heat if needed.

15. 15

    Adjust the seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.