Japanese-style Potatoes and Mushrooms

This preparation is based on the classic Japanese recipe called Niku-jaga (literally meaning meat and potatoes). It’s intended to be rich in a dark beefy sauce that seeps into the potatoes as they cook together.

My vegan version replaces the meat with mushrooms, and together with the traditional onions, they are cooked in a rich umami broth that further intensifies after reducing. The richness of the broth is balanced by a sweetened hit of mirin and sake, which leaves a wonderful, delicious broth that tastes a lot like…should I say it…well, it taste a lot like beef.

Difficulty: simple- to

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