Nikijaga 肉じゃが is traditionally made from thinly sliced beef and potato which I posted some years ago. As usual, when I prepared pork tenderloins, I hand-chopped trimmings into ground pork. After consulting with my wife, I made two dishes; mapo tofu 麻婆豆腐 (which I will posted soon) and nikujaga made from ground pork. Either using beef or pork, this is a Japanese version of meat and potato comfort food.
The amount of ingredients is arbitrary but these are the estimates.
Potato: 4 large Yukon Gold potato, peeled, eyes removed and cut into 1 inch chunks.
Onion: 2 medium, cut into small wedges.
Pork: about 150grams or 1/3 lb (you can use whatever amount and also thinly sliced rather than ground).
Green beans: Either boiled or steamed, still crispy.
Dashi broth: 250-300ml or about 1 cup, just enough to cover the ingredients. I used one I previously made from a dashi pack (Bonito and kelp).
Sugar: 1 tbs
Mirin: 2 tbs
Soy sauce: 2-3 tbs, I added in several increments as I tasted.
Vegetable oil: 1 tbs
In a pot, I added the vegetable oil on medium flame. When the oil was hot, I added the ground pork and cooked until the color chanced (2-3 minutes) and it was done. I added the onion and sautéed until soft (3 more minutes), then added the potato, mixed and added the broth to cover. When the broth came to a boil I turned down the flame to simmer and added the seasoning. I added the soy sauce in several increments tasting the broth each time. I cooked with a lid on for 20 minutes until the potato was cooked through. I removed the lid and reduce the broth a bit, gently shaking the pot for 5-7 minutes. I added a small amount of soy sauce to give a fresh taste and then added the green beans. After a few more minutes, I turned off the fire and served warm.
I think this is perfect for a small dish served with either wine or sake. I must say, I rather like the pork version of this dish since that is how my mother used to make it and I generally like pork more than beef.