Ingredients and Weight:
- Russet potatoes (2 lbs)
- Boneless pork shoulder (1 lb)
- Carrots (1 lb)
- Shiitake mushrooms (8 oz)
- Onion (1 medium)
- Soy sauce (1/4 cup)
- Mirin (1/4 cup)
- Sugar (1 tablespoon)
- Vegetable oil (2 tablespoons)
- Salt and pepper (to taste)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Peel and cut the potatoes into 1-inch cubes.
- Cut the pork shoulder into 1-inch cubes.
- Peel and cut the carrots into 1-inch chunks.
- Slice the shiitake mushrooms and onion.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
- Add the pork cubes and brown on all sides.
- Add the potatoes, carrots, shiitake mushrooms, and onion to the skillet.
- Stir in the soy sauce, mirin, sugar, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the pork and potatoes are tender.
Nutritional Information:
Per serving (1 cup):
- Calories: 280
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 800mg
- Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugar: 10g
- Protein: 15g
Dish Characteristics:
- Rich and savory with a hint of sweetness
- Tender pork and potatoes with a slight crunch from the carrots
- Inspired by traditional Japanese Nikujaga
- Adapted for American taste with readily available ingredients
User Comments:
- "This dish was absolutely delicious! The pork was so tender and juicy, and the potatoes were perfectly cooked. The sauce was flavorful and not too salty."
- "I loved the combination of flavors in this dish. The shiitake mushrooms added a nice umami flavor."
- "This was a great weeknight meal that my family loved. It was easy to make and very satisfying."
Special Precautions and Tips:
- To reduce the sodium content, use low-sodium soy sauce or reduce the amount of salt added.
- For a vegetarian version, replace the pork shoulder with tofu or tempeh.
- Serve with steamed rice or noodles for a complete meal.
