Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

• 3 Potatoes
• 100 grams Thinly sliced pork belly
• 1/2 Onion
• 100 grams Kimchi
• 1/3 bunch Chinese chives (nira)
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Vegetable oil
• 200 ml Dashi (water and powdered dashi)

1. Cut the potatoes in half, then halve again, yielding 4 chunks per potato.
2. Cut the onion into wedges, chop the pork and chives into 3cm strips.
3. Heat vegetable oil in a pan and fry the pork.
4. Add potatoes and onions and continue frying.
5. Add dashi, sugar, sake, and bring to a boil on high heat.
6. Skimming the surface occasionally, simmer on medium heat for 15 minutes.
7. When the potato is soft enough to be poked through with a chopstick, add soy sauce, kimchi, and chives.
8. About 5 minutes later, when the liquid has evaporated, it's done.

potatoes, pork belly, onion, chinese chives, sugar, soy sauce, sake, vegetable oil, water

Taken from cookpad.com/us/recipes/154340-perfectly-spicy-kimchi-nikujaga-meat-and-potatoes (may not work)