33min 4 ppl
Vegan Nikujaga
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 42g
Fats 6g
About this dish
Thick strips of king oyster mushroom simmered with potato, carrot and onion in a sweet, kombu-laced soy broth until everything falls apart at the edge of a spoon. A plant-based version of the dish every household claims their mother made best.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into thick strips350 g
- Potatopeeled and cut into large chunks500 g
- Carrotscut into chunks150 g
- Onioncut into wedges1
- Spring onionssliced1
Tins & Jars
- Shirataki noodles150 g
- Kombu dashi400 ml
Dried Goods
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Peel and cut the potatoes, carrots and onion into large chunks.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium-high heat and stir-fry the king oyster mushroom for 3 minutes until browned.
Approx. 3 minutes
3
Add the onion and carrots and stir-fry for 3 minutes more.
Approx. 3 minutes
4
Add the potatoes, kombu dashi, soy sauce, mirin, sake and caster sugar, and bring to a simmer.
Approx. 4 minutes
5
Cover with a drop lid or a piece of baking paper and simmer for 15 minutes, stirring occasionally, until the potatoes are tender.
Approx. 15 minutes
6
Add the shirataki noodles and simmer for 5 minutes more until everything is infused with the sauce.
Approx. 5 minutes
7
Scatter with sliced spring onion and serve.
Approx. 3 minutes
