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Tori Niku Jaga (Japanese Chicken & Potato Stew)

tori niku jaga
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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

  1. In a medium size pot over medium high heat, add the oil.
  2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
  3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
  4. Add the potatoes and carrots and stir. Cook for 2 minutes.
  5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
  6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
  7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
  8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

Keywords: Japanese chicken stew

Find it online: https://pickledplum.com/tori-nikujaga/

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