Meatless Nikujaga (Japanese Potato Stew)
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!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Cut the potatoes, carrots, onions, and atsuage into bite-sized pieces.
- 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.
- 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.
- 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.
Video
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 42gProtein: 14g
This nutritional information is estimated and provided for general reference only.