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Nikujaga is a classic Japanese stew that's traditionally made with meat and potatoes. For this plant-based version, two types of meaty mushrooms stand-in for the beef.

Vegan Nikujaga

Although Nikujaga (肉じゃが) means "meat and potatoes," in this meatless recipe, we're going plant-based by making this hearty stew with Maitake and Eryngi mushrooms.

Course Entree
Cuisine Japanese
Keyword comfort food, stew, winter
Level Beginner
Main Ingredient Mushrooms, Potato, Vegetable
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 228 kcal

Ingredients

  • 7 grams konbu
  • 1 cup water
  • 1/2 cup sake
  • 2 tablespoons soy sauce
  • 2 teaspoons evaporated cane sugar
  • 1/2 teaspoon salt
  • 400 grams potatoes (6 small potatoes, peeled and cut into 1-inch chunks)
  • 200 grams carrots (1 large peeled and cut into 1-inch chunks)
  • 1 tablespoon vegetable oil
  • 220 grams onion (1 small onion, peeled and sliced)
  • 100 grams Maitake mushrooms (hand-shredded)
  • 200 grams Eryngi mushrooms (large mushrooms thinly sliced)
  • 226 grams shirataki noodles (drained and roughly chopped)
  • 80 grams snap peas (trimmed)

Instructions

  1. To make the dashi stock, add the konbu, water, sake, soy sauce, sugar, and salt to a bowl and let the konbu rehydrate while you prepare the other ingredients.
    Making plant-based dashi using konbu (kelp).
  2. Put the potatoes and carrots in a microwave-safe bowl along with a tablespoon of water. Cover the bowl with a lid or plastic wrap and then microwave at 800 watts for 4 minutes.
    Potatoes and carrots microwaved in a glass bowl.
  3. Heat a pot over high heat until hot and then add the vegetable oil, onions, maitake mushrooms, and Eryngi mushrooms and stir-fry until the mushrooms just start to brown.
    Sautéed mushrooms and onions for Nikujaga.
  4. Add the dashi stock, along with the konbu and then add the microwaved potatoes and carrots, as well as the shirataki noodles and give the mixture a stir to combine.
    Plant-based Nikujaga with mushrooms onions, potatoes, carrots, and Shirataki.
  5. Cover with a drop lid and bring the mixture to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook until the potatoes and carrots are tender (about 10 minutes). Gently stir the mixture together about halfway through cooking to ensure they're getting some time in the dashi.
    Green silicone drop lid used on top of a pot of Nikujaga.
  6. Ideally, you want to cover the pot with a lid and let the nikujaga cool to room temperature once, which encourages the dashi stock to permeate every ingredient. If you don't have time, proceed to the next step.
    Nikujaga covered with a glass lid.
  7. Reheat the nikujaga before serving and steam the snap peas on top of the other ingredients for about 1 minute covered with a lid.
    Snap peas steaming on top of Nikujaga, covered with a glass lid.
Nutrition Facts
Vegan Nikujaga
Amount Per Serving
Calories 228 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 862mg36%
Potassium 1027mg29%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 8g9%
Protein 8g16%
Vitamin A 8594IU172%
Vitamin C 30mg36%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.