Vegan Nikujaga
This is a Vegan interpretation of a delicious Japanese classic, courtesy of our friend Mai!The sweet but flavourful broth turns what would be a standard stew into a truly heartwarming Japanese experience. You can experiment with different vegetables and mushrooms too if you would like!
Ingredients
Broth
- 2 Cups Dashi Stock
- 4 tbsp Soy Sauce
- 2 tsp Sugar
- 1 tsp Salt
Nikujaga
- 400 g Potatoes Peeled and thick-diced
- 200 g Carrots Peeled and thick-diced
- 1 tbsp Olive Oil
- 1 large Onion
- 250 g Firm Tofu
- 150 g Green Beans
Instructions
Broth
- Combine the dashi stock, soy sauce, sugar and salt
- Adjust to taste
Nikujaga
- Cook the diced potatoes and carrots in the microwave for 4-5 minutes until tender
- In a pot with some olive oil, fry the onions and tofu together until the onions are soft, and the tofu has browned.
- Add the broth, as well as the cooked potatoes and carrots, then stir to combine. (Add the green beans here if you prefer them to be soft)
- Cover with a lid, then simmer for about 10 minutes, stirring occasionally.
- Add the green beans and simmer for a further 5 minutes.
- Optionally, let the stew sit for an hour before reheating ad serving, as this allows the dashi broth to infuse into the ingredients.
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