Vegetarian Niku Jaga With Konjac

Niku Jaga is a popular Japanese dish traditionally made with meat, but this vegetarian version uses konjac as a meat substitute.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Vegetarian Niku Jaga With Konjac

Cooking Method: Boiling, Simmering Cuisine: Japanese Cuisine Courses: Japanese Cuisine, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Konjac
• 300 gram Potatoes
• 200 gram Carrots
• 150 gram Onion
• 100 gram Green beans
• 2 cup Vegetable broth
• 2 teaspoon Soy sauce
• 1 teaspoon Mirin
• 1 teaspoon Sugar
• 2 tablespoon Vegetable oil
• 1 teaspoon Salt
• 2 cup Water

Instructions

1. Drain and rinse the konjac. Cut it into bite-sized pieces.
2. Peel and cut the potatoes into small chunks. Cut the carrots into thin slices. Slice the onion.
3. Heat vegetable oil in a large pot over medium heat. Add the onion and cook until translucent.
4. Add the konjac, potatoes, carrots, and green beans to the pot. Stir well.
5. Add vegetable broth, soy sauce, mirin, sugar, and salt to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes.
7. After 20 minutes, remove the lid and cook for an additional 10 minutes to thicken the sauce.
8. Serve the vegetarian niku jaga with konjac hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.