How do I prepare the textured soy protein for this Nikujaga recipe?

Simply combine the textured soy protein with boiling water in a bowl and let it rehydrate for 10 minutes, stirring again before adding to the pot.

What can I use if I don't have kombu shiitake dashi?

The recipe suggests using plain water as a substitute if kombu shiitake dashi is unavailable, though the dashi will enhance the traditional Japanese flavor.

How long should I cook the potatoes and carrots?

First, cook them covered in dashi for 5 minutes, then continue simmering partially covered with the other ingredients until they are tender and most of the liquid has evaporated.

Can I use a different sweetener instead of date sugar?

Yes, the recipe specifies 'date sugar, or your sugar of choice,' so you can substitute it with another preferred sweetener.

What is shichimi togarashi and is it essential for this dish?

Shichimi togarashi is a Japanese seven-spice blend used as an optional garnish for this Nikujaga, adding a touch of spice and aroma.

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Nikujaga: Japanese Meat and Potatoes
[Vegan]

RH By: Rachael Hutchings

Author Bio

Rachael Hutchings, the author of the blog La Fuji Mama, has eaten her way around... Read More

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Vegan Nikujaga: Japanese meat and potatoes stew with golden potatoes, TSP, carrots, shiitake, snow peas, shichimi togarashi, rice.

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Nikujaga: Japanese Meat and Potatoes [Vegan]

366

Dairy Free

Nikujaga is a classic Japanese comfort food, something that every household makes a bit differently so that everyone craves the way their mom makes it. I have been craving nikujaga, so decided to come up with a veganized version. I am super happy with the result!

Ingredients You Need for Nikujaga: Japanese Meat and Potatoes [Vegan]

3/4 cup textured soy protein
3/4 cup boiling water
4 medium golden potatoes (something like a Yukon gold)
2 medium carrots, cut into 1-inch long pieces
1 cup kombu shiitake dash (or water)
8 large, fresh (not dried) shiitake mushrooms, stemmed and quartered
1/2 cup reduced sodium soy sauce (or gluten-free tamari)
1/3 cup mirin
2 tablespoons date sugar, or your sugar of choice
4 teaspoons nutritional yeast
3 cloves garlic, minced
10 snow peas, cut in half
Shichimi togarashi, to garnish

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How to Prepare Nikujaga: Japanese Meat and Potatoes [Vegan]

Put the TSP and boiling water in a medium-size bowl and stir them together. Set the bowl aside and let it sit for 10 minutes to allow the TSP to rehydrate. Before using, give it another stir.
Place the potatoes, carrots, and dashi (or water) in a pot, cover, and cook for 5 minutes over medium-high heat.
Add the rehydrated TSP, mushrooms, soy sauce, mirin, date 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 snow peas and simmer for another minute, then remove the port from the heat. Serve with a sprinkling of shichimi togarashi (optional) and a side of steamed rice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.