While Nikujaga traditionally translates to "meat and potatoes," this meatless rendition features a plant-based twist, using Maitake and Eryngi mushrooms to create a hearty and flavorful stew.
Course Main Course
Cuisine Japanese
Keyword Japanese Food
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 2
Calories 228kcal
Ingredients
1/2cuptofu
3/4cupboiling water
4medium potatoes
2medium carrotscut into 1-inch long pieces
1cupkombu shiitake dashior water
8largefresh (not dried) shiitake mushrooms, stemmed and quartered
1/2cupreduced sodium soy sauce
1/3cupmirin
2tablespoonssugar
4teaspoonsnutritional yeast
4clovesgarlicminced
2green beans(chopped)
1tspn Shichimi togarashi
Instructions
In a medium-size bowl, put the textured soy protein and boiling water and stir them together. Set the bowl aside and let it sit for 10 minutes to allow the textured soy protein to rehydrate. Don’t forget to stir it again before using.
Place the potatoes, carrots, and dashi in a pot, cover, and cook for 5 minutes over medium-high heat.
Add the rehydrated textured soy protein, mushrooms, soy sauce, mirin, sugar, garlic, and nutritional yeast and gently stir everything together. Then partially cover the pot with the lid (this slows evaporation down slightly), and simmer until the potatoes and carrots are tender and most of the liquid has evaporated.
Add the green beans and simmer for 2 minutes, then remove the pot from the heat.