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.
Servings 4 servings
Calories 247kcal
Ingredients
- 7 grams konbu
- 1 cup water
- ½ cup sake
- 2 tablespoons soy sauce
- 2 teaspoons evaporated cane sugar
- ½ 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
- To make the dashi stock, add the 7 grams konbu, 1 cup water, ½ cup sake, 2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar, and ½ teaspoon salt to a bowl and let the konbu rehydrate while you prepare the other ingredients.7 grams konbu, 1 cup water, ½ cup sake, 2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar, ½ teaspoon salt
- Put the 400 grams potatoes and 200 grams 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.400 grams potatoes, 200 grams carrots
- Heat a pot over high heat until hot and then add the 1 tablespoon vegetable oil, 220 grams onion, 100 grams Maitake mushrooms, and 200 grams Eryngi mushrooms mushrooms and stir-fry until the mushrooms just start to brown.1 tablespoon vegetable oil, 220 grams onion, 100 grams Maitake mushrooms, 200 grams Eryngi mushrooms
- Add the dashi stock, along with the konbu and then add the microwaved potatoes and carrots, as well as the 226 grams shirataki noodles and give the mixture a stir to combine.226 grams shirataki noodles
- 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.
- 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.
- Reheat the nikujaga before serving and steam the 80 grams snap peas on top of the other ingredients for about 1 minute covered with a lid.80 grams snap peas
Video
Nutrition
Calories: 247kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 858mg | Potassium: 1045mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8612IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 3mg