Home dish
by CookWhatHK0 saved
Japanese nikujaga of sliced pork, potato and carrot simmered with shirataki in a mirin and soy broth until sweet, tender and rice-ready.
Roll-cut the potato and carrot into small chunks. Shred the onion.
薯仔、紅蘿蔔先滾刀切成小塊，洋蔥切絲。
Adjust the seasoning to taste if needed.
調味方面如果不夠可以自行加減。
Heat a little oil in a pan, sear the pork slices briefly, then lift out and set aside.
燒熱鍋落少許油，豬肉片稍為煎熟，拿起備用。
Stir-fry the onion, carrot and potato until fragrant, add water, and season with the Japanese soy sauce, mirin and sugar.
炒香洋蔥、紅蘿蔔及薯仔，落清水，以日式豉油、味醂及糖調味。
Add the shirataki noodles, cover and simmer over low heat for 15 minutes until the vegetables are soft and have absorbed the flavour. Finally add the pork and simmer for another 5 minutes.
加入芋絲，蓋蓋子小火煮15分鐘，至蔬菜軟熟及入味。最後放豬肉炆煮多5分鐘即成。
