Potato & Pork Nikujaga. Potato density assessment can be performed by floating them in brines. High-density potatoes are desirable in the production of dehydrated mashed potatoes, potato crisps and french fries. In South Asia, the potato is a very popular traditional staple.
The potato is native to the Peruvian-Bolivian Andes and is one of the world's main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. The fleshy part of the root (potato) is commonly eaten as a vegetable. You can have Potato & Pork Nikujaga using 14 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Potato & Pork Nikujaga
- You need 1 of onion.
- You need 1 of small carrot.
- Prepare 2 of potatoes.
- It’s 200-250 g of thinly sliced pork.
- You need 1 pack of "shirataki" (noodles made from konnyaku).
- You need 1 of little spinach or a few snow peas (optional for garnish).
- You need 1 Tbsp of oil.
- You need of Soup/Seasoning:.
- You need 400 ml of dashi broth (you can make from instant if you want but homemade is much much better!).
- It’s 3 Tbsp of soy sauce.
- It’s 3 Tbsp of mirin.
- Prepare 2 Tbsp of sake (rice wine).
- Prepare 1 Tbsp of sugar.
- You need 1/4 tsp of salt.
Potato is also used to make medicine. People use potatoes for diabetes, heart disease, high blood pressure. Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Potato & Pork Nikujaga instructions
- Prepare your dashi stock if you don't have any already made. Cut the onions into wedges. Cut carrots into bite size pieces. Peel potatoes and cut into large chunks. If the meat is in long slices, cut it into smaller width (maybe 5 cm)..
- Boil the shirataki noodles for 1 minute, drain and cut in half. Briefly boil the spinach or snow peas until they are bright green (30-60 seconds). Cool the spinach/snow peas in cold water and set aside til later..
- Heat a large pot with 1 Tbsp oil. Add onion and cook until they soften a little..
- Add the pork and saute with the onions until it changes color..
- Add the potatoes, carrots and shirataki to the pot. Pour in the soup and seasoning ingredients: dashi, soy sauce, mirin, sake, sugar and salt..
- Bring to a boil. Skim off any foam that comes up in the soup..
- Cover lightly with a drop lid (you can use a piece of aluminum foil too) – or with an offset lid if you don't have one..
- Cook on medium-low for 20 minutes. Turn off the heat and let it sit for 15 minutes to make it more flavorful if you can wait :P.
- Serve into bowls. Garnish with the snow peas or pieces of spinach. Nice to eat with rice! Leftovers are even better the next day!.
Baked, roasted, mashed or fried — there's no wrong way to eat potatoes. From hearty meals to healthy sides, get creative with potatoes using these top-notch recipes. The humble potato has dropped in popularity recently as people switch to low-carb diets. But potatoes are a rich source of vitamins, minerals, and fiber, and very tasty to many people. Potatoes are a high carb food.