Potato Nikujaga recipe

Have you ever tried Nikujaga?
I’ve cooked 2 types of Nikujaga the other days.
One with konniyaku, and another one was with shirataki (noodle like yam)
They are made from the same vegetable which is rich in high fibre.
I’ve heard if we consume conniyaku or shirataki once a week, we keep our ideal weight….

Potato x2 ( New potato x 12-15 pieces )
carrot x 1
onion x 1/2
Free range chicken x 100g – 200g or pork or beef
konnyaku x 1 packet
soy sauce x 4-5 table spoon
sake x 2 table spoon
sugar x 2-3 table spoon ( How sweet you’d like)
water or dashi x 500ml ( enough to cover the ingredients)
Mirin x 1-2 table spoon
Green peas x 30g

Cook chicken with vegetable oil, and add all the vegetables to it to stir fry, then potatoes, then konniyaku or shirataki, and add dashi or water, sake, sugar, and soy, and bring to boil, and discard the white bubble bits and simmer it till potato is tender with low to medium heat, and you could stir 1-2 table spoon of mirin for more flavour at the end to give this dish shine ( grow) 🙂
Add green peas at the end and stir them to it.
Serve with Rice, or have it as it is. Delish.


discard the white bubble bits

With Shirataki

Serve with rice.

Join Master Sushi Making class on 29th Sep