Description
Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
- 1 large onion, sliced into half moons
- 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
- 2 large carrots, roughly chopped
- 600 ml water mixed with 2 teaspoons dashi granules
- 2 tablespoons sake
- 3 tablespoons mirin
- 6 tablespoons soy sauce
- 1 packet shimeji mushrooms (optional)
Instructions
- In a medium size pot over medium high heat, add the oil.
- When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
- Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
- Add the potatoes and carrots and stir. Cook for 2 minutes.
- Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
- Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
- Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
- Turn the heat off and serve.
Notes
Store the leftovers in an airtight container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 12.8g
- Sodium: 1173.4mg
- Fat: 6.7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 46.7g
- Fiber: 6.1g
- Protein: 31.2g
- Cholesterol: 82.7mg
