0 from 3 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 228 kcal
Course:
Main Course
Cuisine:
Japanese
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 konbu, water, sake, soy sauce, sugar, and salt to a bowl and let the konbu rehydrate while you prepare the other ingredients.
- 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.
- 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.
- 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.
- 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 snap peas on top of the other ingredients for about 1 minute covered with a lid.
Cup of Yum
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
862mg
(36%)
Potassium
1027mg
(29%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
8594IU
(172%)
Vitamin C
30mg
(33%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 862mg | 36% |
| Potassium | 1027mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 8594IU | 172% |
| Vitamin C | 30mg | 33% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.