Vegan Nikujaga

Nikujaga is a kind of Japanese stew wherein the main ingredients are meat (niku) and potato (jaga-imo). Some people leave out konnyaku, some put different kinds of green beans. But all generally use four main condiments to flavor it: soy sauce, mirin, Japanese sake and dashi. In my recipe, I left out the Japanese sake, and used kombu powder for the dashi. And of course, no animals were hurt or killed in the making of this recipe. Read on for the recipe or watch the video at the bottom.

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Ingredients Soy ham, 80 g Potato, 5 medium pcs (600 g) Carrot, 1 whole (170 g) Cooking oil, 1 1/2 tbsp Konnyaku strings, 2 packs Kombu powder, 1/2 tbsp Soy sauce, 1 tbsp Mirin, 3 tbsp Water, 3 tbsp Procedure Cut soy ham into squares and thaw on a nonstick pan over medium fire. Then stir fry it in half a tablespoon of cooking oil until some of the sides are crunchy. Set aside. Cut potatoes and carrot into cubes. Stir fry potatoes first in a tablespoon of cooking oil. After about 3 minutes, add in the carrot. Put the string konnyaku in a colander, cut into shorter strings using scissors and rinse well. Add it into the nonstick pan. Mix.

Add kombu powder, soy sauce, mirin, water and the stir fried soy ham into the pan. Mix well then cover to simmer until the potatoes and carrots are tender. Serve it with rice or put it in your lunch boxes. Keep in the refrigerator for up to 3 days.

#mirin