Tori Niku Jaga (Japanese Chicken & Potato Stew)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

1 tablespoon vegetable oil

1 pound boneless, skinless, chicken breasts, sliced into bite size pieces

1 large onion, sliced into half moons

2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes

2 large carrots, roughly chopped

600 ml water mixed with 2 teaspoons dashi granules

2 tablespoons sake

3 tablespoons mirin

6 tablespoons soy sauce

1 packet shimeji mushrooms (optional)

Instructions

In a medium size pot over medium high heat, add the oil.

When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.

Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.

Add the potatoes and carrots and stir. Cook for 2 minutes.

Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.

Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.

Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.

Turn the heat off and serve.

Nutrition

• Calories: 379
• Lipides Totaux: 6.7g
• Lipides Saturés: 3.5g
• Lipides Insaturés: 0.7g
• Acides Gras Trans: 0g
• Cholestérol: 82.7mg
• Sodium: 1173.4mg
• Glucides Totaux: 46.7g
• Fibres Diététiques: 6.1g
• Sucres Totaux: 12.8g
• Protéines: 31.2g