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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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 moderate
Yield: makes about 6-8 servings