Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

• 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
• 4 Potatoes
• 1 Onion
• 1 tbsp Sesame oil
• 1 clove Sliced garlic
• 50 ml Sake
• 400 ml Water
• 1 pinch Black pepper
• 1/2 tsp of each Salt and sugar
• 1 1/2 tsp Chinese soup stock
• 1 pinch Black pepper
• 1 Minced green onions or chives

1. Peel the potatoes and chop each into 4-5 pieces, submerge in water.
2. Slice the onion into wedges.
3. Cut the meat into bite-sized pieces.
4. Add sesame oil and garlic to a heavy bottom pan.
5. Once it's heated, add the meat and brown.
6. Add vegetables and coat in oil.
7. Add sake, water and the ingredients.
8. Bring to a boil.
9. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
10. Here it is topped with black pepper and green onions.

pork, potatoes, onion, sesame oil, garlic, sake, water, black pepper, salt, chinese soup stock, black pepper, green onions

Taken from cookpad.com/us/recipes/152096-easy-lightly-seasoned-nikujaga-meat-and-potatoes-in-salty-broth (may not work)