Warm and comforting, this Japanese chicken and potato stew is a popular example of a Western-inspired dish. Made with Japanese cooking staples like dashi, sake, mirin, and soy sauce, it is the perfect one-pot stew for chilly winter days.
History
Reportedly Nikujaga was invented by chefs in the Imperial Japanese Navy. It is a popular example of Yōshoku, Western-influenced cooking, that originated during the Meiji Restoration period.
Variations
Soy Sauce – Make this stew gluten-free by using Tamari instead of soy sauce.
Meat – I like using chicken breast, but chicken thighs will work nicely as well.
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Japanese Chicken and Potato Stew (Tori Nikujaga)
Servings: 6 people
Ingredients
- 2 tablespoons vegetable oil
- 1½-2 pounds chicken breast cut into bite sized pieces
- 1 medium onion sliced into half moon pieces
- 2 large russet potatoes cubed into 1-inch chunks
- 2 large carrots peeled and roughly chopped
- 4 cups water
- 2 teaspoons dashi powder/granules
- 3 tablespoons sake
- 4 tablespoons mirin
- ⅓ cup soy sauce
- ½ teaspoon salt optional
- 2 stalks green onion chopped
Instructions
- In a medium sized pot over medium heat, add the oil.
- Once the oil is hot, add the chicken and cook for 2 minutes or until the pieces have turned color.
- Add the onion and cook for another 2 minutes, frequently tossing the onion with the chicken.
- Add the potatoes and carrots and cook for 2 minutes.
- Add the water, dashi, sake, mirin, soy sauce, and salt if using. Stir well.
- Bring the stew to boil. Once boiling, turn the heat down to medium-low to simmer. Cook uncovered for 30-40 minutes.
- Turn off the heat and garnish with green onions.
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