Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, pork mince nikujaga. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pork Mince Nikujaga is one of the most popular of current trending foods in the world. It's easy, it is fast, it tastes delicious. It's appreciated by millions every day. Pork Mince Nikujaga is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork mince nikujaga using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pork Mince Nikujaga:

1. {Get 250 g of Pork Mince.
2. {Make ready 1 teaspoon of Sesame Oil.
3. {Prepare 1 of & 1/2 cups Chicken Stock *OR Water & 1 teaspoon Asian Chicken Bouillon Powder.
4. {Prepare 4 of Potatoes.
5. {Make ready 1-2 of Onions.
6. {Prepare 1 of small piece Ginger *sliced into thin strips OR grated.
7. {Prepare 2 tablespoons of Soy Sauce.
8. {Take 1 tablespoon of Sugar.
9. {Get 1 tablespoon of Mirin.
10. {Get 1 of Spring Onion *finely chopped.

Steps to make Pork Mince Nikujaga:

1. Heat Sesame Oil in a pot and cook Pork Mince. When colour is changed, add Chicken Stock and all other ingredients. Cover with a lid and cook over medium high heat..
2. Cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the fairly high heat..
3. When Potato is cooked, remove the lid, and cook until the sauce is almost gone, shaking and tossing occasionally..
4. Pour into a large serving bowl, sprinkle with chopped Spring Onion, and serve..

So that's going to wrap this up with this special food pork mince nikujaga recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!