Tori Niku Jaga (Japanese Chicken & Potato Stew)

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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
• Total Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Cholesterol: 82.7mg
• Sodium: 1173.4mg
• Total Carbohydrate: 46.7g
• Dietary Fiber: 6.1g
• Total Sugars: 12.8g
• Protein: 31.2g