Braising in soy sauce, sake, mirin, sugar, and dashi stock is a pretty basic Japanese cooking style. You can use any combination of meat and vegetables of your choice. Some of the most humble combination is of course beef and potato in the classic niku jaga. Here I am using a combination of thinly sliced pork, paired with sweet potatoes/yam and shimeji mushrooms.
Summer has just started in the United States, and most prefer lighter dish like pan fried, a quick grill, paired with light salad. And here I am, preparing a dish like this that is more suitable for fall and even winter. I had a bag of lovely sweet potatoes at home and was wondering what to make, and that’s basically the excuse to make this dish 🙂
- 2 tablespoon oil
- 500 gram thinly sliced pork
- 500 gram yam/sweet potato, peeled and cut into bite size wedges
- 2 pack shimeji mushrooms, tear into pieces
- 2 cups dashi stock (or 2 cups water + 1½ tablespoon instant dashi granules)
- 5 tablespoon sake
- 5 tablespoon mirin
- 4 tablespoon sugar
- 4 tablespoon soy sauce
- 2 scallions, thinly sliced
- Heat oil in a wok/frying pan on medium high, sauté pork until no longer pink.
- Add yam/sweet potato, shimeji, and the rest of the ingredients. Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced, the pork is cooked, and the yam is easily pierced with a fork.
- Turn off heat, transfer to a serving plate, and garnish with thinly sliced scallions. Served hot with steamed white rice.