Vegan Nikujaga



It's July 30, 2:30am right now and I'm just starting to write my post for today. I know it's better that I go back to sleep because I need the energy to last a busy Sunday with my husband and very active, almost-toddler daughter. But I am pretty obsessed about keeping my word; and I said last month that I will be posting every 10th, 20th and 30th of the month.

Luckily I still have one last cooking video that I made last May. I've been saving it up for times when I need some cover ups. Just like today. Haha.

Ideally, I'd like to keep posting thrice a month at least until the end of this year; but trying to be a super woman has taken a toll on me. One night last week, I caught myself about to put my daughter's frozen peas in our towel cabinet. I laughed at myself because I've never been so messed up like that. The next morning, I found that I forgot to put the peas in the freezer and just left them on top of my dish cabinet. Oh no, I know. Similar incidents have been happening to me every single day now. And I'm just 28.

So I realized I really have to reorganize my life/schedule back to a realistically manageable level (that's a lot of "real" in a sentence, huh). For that reason, I would like to announce that I will instead be posting new blogs just once a month starting August. Thank you for your understanding.

Now let's go back to our recipe for today-- vegan nikujaga. Nikujaga is a kind of Japanese stew wherein the main ingredients are meat (niku) and potato (jaga-imo). Some people leave out konnyaku, some put different kinds of green beans. But all generally use four main condiments to flavor it: soy sauce, mirin, Japanese sake and dashi. In my recipe, I left out the Japanese sake, and used kombu powder for the dashi.

Read on for the recipe or watch the video at the bottom.

Soy ham, 80 g
Potato, 5 medium pcs (600 g)
Carrot, 1 whole (170 g)
Cooking oil, 1 1/2 tbsp
Konnyaku strings, 2 packs
Kombu powder, 1/2 tbsp
Soy sauce, 1 tbsp
Mirin, 3 tbsp
Water, 3 tbsp

Cut soy ham into squares and thaw on a nonstick pan over medium fire. Then stir fry it in half a tablespoon of cooking oil until some of the sides are crunchy. Set aside.

Cut potatoes and carrot into cubes. Stir fry potatoes first in a tablespoon of cooking oil. After about 3 minutes, add in the carrot.

Put the string konnyaku in a colander, cut into shorter strings using scissors and rinse well. Add it into the nonstick pan. Mix.

Add kombu powder, soy sauce, mirin, water and the stir fried soy ham into the pan. Mix well then cover to simmer until the potatoes and carrots are tender.

Serve it with rice or put it in your lunch boxes. Keep in the refrigerator for up to 3 days. 




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