Tori Nikujaga (Japanese Hen & Potato Stew)

In the event you’re trying to discover the pleasant world of Japanese delicacies, tori nikujaga is a must-try dish that embodies each simplicity and wealthy flavors. This hearty stew combines tender chunks of hen, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, substances, and preparation of this scrumptious Japanese basic!

What’s Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a well-liked residence cooked stew that embodies what Japanese consolation meals is all about. Tori nikujaga, which implies hen (tori), meat (niku), and potatoes (jaga, which is brief for jagaimo), is similar to the unique nikujaga (肉じゃが ). The one main distinction is that the basic model makes use of thinly sliced meat (beef or pork) as a substitute of hen. It also needs to be famous that the majority, if not all, nikujaga and tori nikujaga in Japan embrace konnyaku noodles. I made a decision to make this recipe with out it since it may be troublesome to search out konnyaku within the U.S.

Due to its heartwarming properties, this Japanese hen and potato stew is commonly served within the colder months of the yr, accompanied by a facet of rice. Personally, it’s a nostalgic meal that takes me again to my childhood in Quebec. My Japanese mom appreciated to serve nikujaga on chilly winter days to heat our our bodies after spending a number of hours taking part in within the snow.

The normal model for nikujaga is believed to have first appeared within the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a model of the British Royal Navy beef stew. Nikujaga is among the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese historical past.

Tori Nikujaga Substances

• Hen: I’m utilizing boneless, skinless, hen breast which are lower into chunk measurement chunks. However be at liberty to make use of your favourite lower and go away the bone in and pores and skin on should you choose it this fashion. The hen doesn’t need to be lower into chunk measurement chunks both however please notice that the cooking time will range if the items (e.g., an entire drumstick) are greater.
• Onion: One massive onion sliced into skinny half moons so as to add sweetness and depth of taste.
• Potatoes: Any kind of potato will work for this stew. My mom loves utilizing child potatoes whereas I choose utilizing fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a stunning pop of shade. I like to recommend utilizing thicker carrots to allow them to protect their form and never get too mushy as soon as they’re cooked.
• Dashi (fish inventory): You can also make dashi inventory from scratch (comply with this tutorial) or use a top quality dashi powder like I do. My favourite model is Kanoya.
• Sake: You don’t want to make use of a top quality sake to make this dish. Common low cost sake or cooking sake (which is what I take advantage of) will just do nice.
• Mirin: Mirin is a candy rice wine that’s much like sake. Actual mirin is made by fermenting koji (a mixture of glutinous rice and cultured rice) in a impartial spirit like shochu (candy potato alcohol). The true stuff may be onerous to search out in the usbut I used to be capable of finding this one bought on Amazon. I haven’t tried the Kawashimaya model but it surely appears to be like like the actual deal because the alcohol content material is comparatively excessive. I purchase mine at Marukai in Los Angeles. The flavour of actual mirin is rather more complicated than what you discover bought in common supermarkets. Manufacturers like Kikkoman’s Aji-mirin isn’t actual mirin as a result of it accommodates a mixture of corn syrup and vinegar, and the flavour is kind of candy. Whereas it’s nonetheless higher to make use of this sort of mirin than nothing in any respect, it doesn’t come near the depth of taste actual mirin provides.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I like to recommend utilizing a Japanese soy sauce akin to Yamasa, as they have an inclination to have extra depth and be extra balanced than different varieties of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a protracted stems. They’re typically utilized in Japanese soups (miso soup), stews, salads, or as a topping for steaks and different protein. In the event you can not discover shimeji mushrooms you should utilize maitake or enoki. Or you may fully omit mushrooms as they’re optionally available.

Ingredient Substitutions

In case you are lacking a vegetable or a fundamental ingredient from the recipe checklist, or would merely wish to make the dish extra filling or tasty, here’s a checklist of substances that pair nicely with this dish.

• Be at liberty so as to add extra greens akin to snow peas, inexperienced beans, or thinly sliced daikon (be sure it’s sliced skinny as daikon takes time to cook dinner), to the stew. You too can swap one veggie for an additional.
• Add a number of boiled eggs to make the dish extra filling.
• Add konnyaku noodles or shirataki noodles to enhance digestion.
• Use tamari or liquid amino as a substitute of soy sauce to make this dish gluten-free.
• Use hen broth as a substitute of dashi should you like a extra intense hen taste.

How To Make Tori Nikujaga

Scroll all the best way right down to the recipe card for the total recipe.

1. Collect your entire kitchen instruments and cooking substances.
2. Begin by prepping your entire substances.
3. Add oil to a medium measurement pot and saute the hen for a few minutes. Add the onions and saute for a further 2 minutes.
4. Add the potatoes and carrots and saute for two extra minutes.
5. Add the remaining substances, apart from the shimeji mushrooms, and convey the liquid to a boil.
6. Decrease the warmth and simmer for quarter-hour.
7. Add the shimeji mushrooms and cook dinner for 10 extra minutes. Take pleasure in!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s positive to turn out to be a household favourite! It’s a comforting dish that’s each filling and scrumptious. Right here’s serve it in a method that pays homage to its Japanese roots, whereas mixing slightly bit of recent with the outdated.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in particular person servings.
• Rice: Serve a beneficiant portion of steamed white rice in a separate bowl or on the facet. Nikujaga is commonly eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Prime every serving of tori nikujaga with thinly sliced inexperienced onions for a refreshing crunch and a pop of shade. You too can add a sprinkle of shichimi togarashi (Japanese seven-spice mix) for a contact of warmth.
• Pickles: Provide a facet of Japanese pickles, akin to tsukemono or takuan, to enrich the flavors and supply a crunchy distinction to the stew’s extra delicate texture.
• Contemporary herbs: As a substitute of inexperienced onions you should utilize contemporary herbs like mitsuba, cilantro, or parsley as a garnish for a burst of shade and taste.
• Citrus: Add a squeeze of contemporary lemon juice or yuzu juice to brighten up the style of the broth.

Bear in mind, Nikujaga is all about consolation and heat. so be at liberty to adapt the style and presentation to your liking! Whether or not you select to serve it historically or with a contemporary twist, your loved ones or dinner company are positive to understand the pleasant flavors of this basic Japanese dish.

What To Serve With Nikujaga

Listed here are a few of my favourite sides to pair with this Japanese hen stew:

Did you want this simple tori nikujaga recipe? Are there modifications you made within the kitchen that you just want to share? Share your ideas and proposals within the feedback part beneath!

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Tori Niku Jaga (Japanese Hen & Potato Stew)

Tori nikujaga is a hearty stew that mixes tender chunks of hen, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Writer: Caroline Phelps
• Prep Time: 10 minutes
• Prepare dinner Time: 31 minutes
• Whole Time: 41 minutes
• Yield: 4 servings 1x
• Class: Stews
• Methodology: Boiling
• Delicacies: Japanese

Substances

Items
USM

Scale
1x2x3x

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, hen breasts, sliced into chunk measurement items
• 1 massive onion, sliced into half moons
• 2 massive potatoes, peeled and sliced into chunks, or 10 to 12 child potatoes
• 2 massive carrots, roughly chopped
• 600 ml water blended with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optionally available)

Directions

1. In a medium measurement pot over medium excessive warmth, add the oil.
2. When the oil is sizzling, add the hen and cook dinner for two minutes, or till the surface of the flesh has modified shade.
3. Add the onion and cook dinner for two minutes, continuously tossing the hen and onion.
4. Add the potatoes and carrots and stir. Prepare dinner for two minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir nicely.
6. Convey the liquid to a boil. Flip the warmth right down to a simmer and cook dinner for quarter-hour, uncovered.
7. Add the shimeji mushrooms and cook dinner for a further 10 minutes, uncovered.
8. Flip the warmth off and serve.

Notes

Retailer the leftovers in an hermetic container and refrigerate for as much as 4 days.

Vitamin

• Serving Dimension: 1 serving
• Energy: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fats: 6.7g
• Saturated Fats: 3.5g
• Unsaturated Fats: 0.7g
• Trans Fats: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Ldl cholesterol: 82.7mg

Key phrases: Japanese hen stew

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