Japanese Recipes for Healthy Living

This is a very common Japanese food. Potato and ground pork are cooked with soy sauce and sugar. You can use any kind of ground meat. This can be a good side dish, and you can cook it a few hours before the main course.

POTATO SOBORO NI

• 2 large russet potato, peeled and sliced into 1/4 inches thick, and quartered (as you see on the picture below)
• 1/4 pound ground pork
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp. chili bean sauce (Toban Dian) <optional>
• 3 tbsp. soy sauce
• 1 tbsp. sugar
• 2 tbsp. sake
• 3/4 c. water (to cook potato)
• Olive oil
• 1 tbsp. cornstarch
• 2 tbsp. water (to mix with cornstarch)

1. In a big pan, heat a thin layer of olive oil. Cook ground pork until it’s browned. Then add onion, garlic, ginger and stir them. Then add potato and fry it so that all potato are coated with oil (about 3 minutes).
2. Add chili bean sauce, sake, sugar and 3/4 cup of water. Stir it lightly. Then put a lid on and cook it about 10 minutes.
3. Poke the potato with a toothpick or fork. If it’s soft enough, add soy sauce and cook 5 more minutes.
4. While the potato is cooking, mix cornstarch and 2 tbsp of water in a small bowl. Then add it to the pan, and stir it slowly.

I recommend you check the taste before adding cornstarch. If you like it saltier, you can add more soy sauce or salt. You may want to add more sugar. Most Japanese people prefer it sweeter.

For some reason, this kind of dish tastes much better 2 or 3 hours after cooking. Actually if you make a lot and keep it in a fridge, you can pop it in the microwave  anytime and eat it.  My mom used to say, it tastes better after a few hours because all the flavors get absorbed when the food is  cooling down.

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