Nikujaga
- Cook
- 43 min
[MED] 3 min
[LOW] 25 min + 5 min
[REST] 10 min
⅓ lb (150 g) pork belly (or beef loin), thinly sliced
4 medium potatoes, peeled and chopped into 4–6 pieces each
1 medium onion, halved and cut into ½ inch slices
1 medium carrot, peeled and cut into small wedges
1 bag of shirataki (konnyaku) noodles, cut into 1½ inch pieces
3 tablespoons soy sauce
2 tablespoons mirin (sweet rice wine)
4 green beans, halved
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add in sliced pork and sear for 3 minutes (without oil).
Add in potatoes, onions, carrots and shirataki noodles. Drizzle soy sauce and mirin on top. Stir, cover and cook on [LOW] for 25 minutes.
Add in green beans, cover and cook on [LOW] for another 5 minutes.
Turn off heat, gently stir and rest covered for 10 minutes before serving.
Make sure to gently stir before and after braising to help ingredients absorb flavor.
Watch the recipe video.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
