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Japanese Country Style Pork And Potatoes

Make Japanese Country Style Pork And Potatoes at home with Green Onions, Salad Oil, Lean Pork Loin, Onion Broth, and Soy Sauce. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4
• 1 tsp
• 8 oz
• 1
• 2 tbsp
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 3/4 lb
• 1 dash
• 1 tsp
• Preps

Method (preview)

1. 1

   Green onions: Cut the green onions into 1/2-inch lengths. Separate the white parts from the greens, which will be added last.

2. 2

   Trim pork and cut into 1/2-inch cubes.

3. 3

   Cut onion in half lengthwise. Slice horizontally into 1/4-inch wide strips. Separate the rings.

4. 4

   Combine the broth ingredients in a measuring cup.

5. 5

   BRAISING THE MEAT: Heat a 1, to 2-quart pan over medium-high. Add oil and pork

6. 6

   Stir often until meat is well browned; remove from pan as browned.

7. 7

   Add sliced onions to pan and stir often until limp, about 5 minutes.

8. 8

   Return meat to pan and add the broth mixture.

9. 9

   Bring to a boil on high heat.

10. 10

    Cover and simmer gently (lowest setting) for 25 minutes.

11. 11

    Brush and rinse potatoes.

12. 12

    Do no peel.

13. 13

    Cut potatoes in half lengthwise if large, then cut into 1/4-inch thick slices.

14. 14

    Add potatoes, the white part of the scallions, pepper (if using), and sugar.

15. 15

    Do not stir.

16. 16

    Increase heat to bring liquid to a boil, then cover and simmer gently (lowest setting) until potatoes are tender when pierced, about 25 minutes.

17. 17

    Stir in green onion tops.

18. 18

    Taste broth and adjust sweetness.

19. 19

    Ladle into individual wide soup/pasta bowls.

20. 20

    Offer soy sauce as condiment.

21. 21

    PER SERVING: 433 cals, 7g fat, (19% cff), 5g fiber.

22. 22

    "Homestyle version of Niku-Jaga (Braised meat and potatoes)"

23. 23

    "Sunset, October 1988"