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Meatless Nikujaga (Japanese Potato Stew)

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20 minutes
Servings 4
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Nikujaga is a classic Japanese potato stew made with meat, but this recipe has plant-based protein instead. It’s simple, cozy, and delicious. Give it a try!

Looking for cozy stew recipes? Try my Japanese cream stew or vegetarian oden!

Meatless nikujyaga in a pot.

Recipe Ingredients

You will need the following ingredients to make this nikujaga:

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Meatless nikujaga ingredients.
  • Potatoes: Choose potatoes that hold their shape during cooking (starchy varieties tend to break apart more easily).
  • Onion & Carrot: These classic nikujaga vegetables add natural sweetness and depth to the stew.
  • Atsuage (Deep-Fried Tofu): Since this is a meatless version, atsuage adds hearty texture and extra protein. If you can’t find atsuage, extra-firm tofu is a good substitute.
  • Chickpeas: Chickpeas add plant-based protein and pair well with Japanese flavors. I use home-cooked chickpeas, but canned ones are perfectly fine. You can also swap with soybeans or red kidney beans.
  • Soy Sauce & Mirin: These create the simple sweet-savory flavor of nikujaga.

How To Make Meatless Nikujaga: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make meatless nikujyaga.

Step 1

Prepare the ingredients.

How to make meatless nikujyaga.

Step 2

Sauté the onion.

How to make meatless nikujyaga.

Step 3

Add the carrot and potatoes.

How to make meatless nikujyaga.

Step 4

Stir in the atsuage, chickpeas, water, mirin, and soy sauce. Cover and simmer until tender.

Meatless nikujaga in a pot

Remove the lid and stir gently. Serve warm and enjoy this rich and flavorful nikujaga!

Recipe Tips

  • Cut potatoes slightly larger than the carrots. This helps both vegetables cook to the perfect tenderness at the same time.
  • I use regular (dark) soy sauce (koikuchi), which gives the stew a richer color and flavor. If you prefer a lighter finish, try using light soy sauce (usukuchi) instead.
  • If you have a Staub or another heavy, tight-lidded pot, it’s perfect for this recipe. It traps the moisture from the vegetables, creating a richer, more flavorful Nikujaga.

What To Serve With

To complement this flavorful meatless nikujaga, I recommend serving it with steamed rice, tamagoyaki, pickled daikon, and wakame miso soup.

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Meatless Nikujaga (Japanese Potato Stew)

No ratings yet
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
Author: Juri Austin
Nikujaga is a classic Japanese potato stew made with meat, but this recipe has plant-based protein instead. It’s simple, cozy, and delicious. Give it a try!
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Meatless nikujaga in a pot

Equipment

  • Medium pot

Ingredients
  

  • 3 Potatoes, cut into chunks
  • ½ Carrot, cut into chunks
  • ½ Onion, cut into chunks
  • 1 block Atsuage, cut into chunks
  • ½ cup Cooked Chickpeas
  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Mirin
  • 2 Tbsp Soy Sauce
  • ¼ cup Water, or vegetable broth

Instructions
 

  1. Prepare the Ingredients: Cut the potatoes, carrots, onions, and atsuage into bite-sized pieces.
  2. Sauté the Vegetables: Heat oil in a pot over medium heat. Add the onion and cook until slightly softened. Then add the potatoes and carrot, and sauté briefly.
  3. Simmer: Add atsuage, chickpeas, mirin, soy sauce, and water, then bring to a gentle boil. Cover with a lid, reduce the heat to low, and simmer for 8–10 minutes, or until the vegetables are tender.
  4. Serve: Remove the lid, give it a gentle stir, and serve warm. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Cut potatoes slightly larger than the carrots. This helps both vegetables cook to the perfect tenderness at the same time.
  • I use regular (dark) soy sauce (koikuchi), which gives the stew a richer color and flavor. If you prefer a lighter finish, try using light soy sauce (usukuchi) instead.
  • If you have a Staub or another heavy, tight-lidded pot, it’s perfect for this recipe. It traps the moisture from the vegetables, creating a richer, more flavorful Nikujaga.
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Video

Nutrition

Serving: 1servingCalories: 268kcalCarbohydrates: 42gProtein: 14g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: nikujaga

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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