Oven Baked Japanese-Style Pork Stew With Rice
This warming Japanese stew, also known as Nikujaga, is a hearty combination of diced pork, potato, carrot and onion. Simmer in beef stock, then spike with soy, mirin and a kick of ginger before serving with baked rice and a sprinkling of spicy shichimi togarashi.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a high heat
Add your diced pork shoulder to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, stir it all together, and cook for 2-3 min or until lightly browned all over
While the pork is browning, peel and chop your brown onion[s] into wedges
Top, tail and slice your carrot[s] into discs (no need to peel!)
Peel and chop your potato[es] (skin on) into bite-sized pieces
Crush your garlic open by squashing with the side of a knife and discard the skin
Add the onion wedges to the dish with the chopped carrot, chopped potatoes and crushed garlic and stir it all together
Add your beef stock mix, 400ml [550ml] [700ml] boiled water and a pinch of salt and pepper and give everything a good mix up
Cover with the lid and put the dish in the oven for an initial 55 min
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the stew has been cooking for 25 min, reboil a kettle and add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice
After an initial 55 min, add your mirin, soy sauce, ginger paste and mangetout to the stew
Stir it all together, cover with the lid and return to the oven for a final 5 min or until the mangetout are tender with a slight bite – this is your oven baked Japanese-style pork stew
Serve the oven baked Japanese-style pork stew with the baked rice to the side
Sprinkle your shichimi togarashi (can't handle the heat? Go easy!) all over the top
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, fish, gluten, mollusc, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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