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Vegan Nikujaga

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Total time: 30 minutes

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Serves 4

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5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

8g - Kombu


1 cup - Water


½ cup - Sake


2 - Potatoes, peeled and cut into 1-inch chunks


½ - Carrot, peeled and cut into 1-inch chunks


1 tb - Vegetable oil


1 - Onion, sliced


100g - Maitake mushrooms, shredded


200g - King oyster mushrooms, thinly sliced


200g - Shirataki noodles, drained and roughly chopped

UTENSILS

Pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the kombu, water, sake, soy sauce, sugar, and salt to a bowl. Let it sit for 30 minutes.


2. Heat the oil in a pot over high heat. Add the onions, maitake mushrooms, and king oyster mushrooms. Sauté until the   mushrooms start to brown.


3. Add the dashi stock, potatoes, carrot and shirataki noodles. Cover with a lid and bring the mixture to a boil.


4. Simmer and cook for 10 minutes until the potatoes and carrots are tender.


5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 300g

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Energy (kcal)

149.1

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Carbs (g)

15.0

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Proteins (g)

3.8

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Fats (g)

4.9

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Fibre (g)

5.2

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