I was wrong saying that this reminds me of a dutch meal, we do not have an equal recipe for this, we just eat a lot of potatoes and those kind of vegetables with meat and gravy, so that's why it reminded me of dutch cooking.
Ahh I see. I think meat and potatoes is a pretty common combination around the world, and the Japanese version was likely inspired by western stews, but adapted to tastes that Japanese were familiar with at the time.
This looks so yummy! I need to make this! With tofu! Thanks so much for another delicious vegan recipe. I'm enjoying this series so much, Marc. Thanks for the great video!
Thanks Erin! I'm so glad to hear you've been enjoying this series. I'm going back to a more varied menu starting this Sunday, but these did much better than past plant-based posts I've done, so I'll try and do at least one plant-based recipe a month going forward.
@No Recipes That's wonderful! I enjoy all of your videos, but it will be great to have plant-based recipes on a regular basis. Good for you! Have a good week ahead!
Wow it looks so good! Love this plant based version of nikujaga. I basically love anything with simmered vegetables with shirataki noodles 😍 Thank you for making this recipe 🙏🏻 Great video as always! ❤️
Thanks johnyrangr! Also thanks for the suggestion, I had to google it, but it looks good, and I'm going to be headed up to Chichibu next month so I'll check it out!
This looks good! I can't find maitake mushrooms and i'm too lazy to culture them myself. I've tried using oyster mushrooms in stew in the past and i found the texture to be unpleasant. Do you have any recommendations?
Hi Edmond, oyster mushrooms don't have a ton of flavor and tend to get soggy when stewed. I don't know what's available around you, but any meaty tasting mushroom should work, shiitake and porcini are a few that come to mind.
They don’t have quite as much flavor, but they are similar in texture. If you have other mushrooms with lots of flavor like porcini, portobello, shiitake, etc those will all work.
Thank you!
You're welcome!
I was wrong saying that this reminds me of a dutch meal, we do not have an equal recipe for this, we just eat a lot of potatoes and those kind of vegetables with meat and gravy, so that's why it reminded me of dutch cooking.
Ahh I see. I think meat and potatoes is a pretty common combination around the world, and the Japanese version was likely inspired by western stews, but adapted to tastes that Japanese were familiar with at the time.
I am not vegan, but I can't eat any seafood, so this way of making dashi for flavor is very helpful.
Glad to hear this was helpful! There's also a soup stock non-fish dashi in my kitsune udon video.
This looks so yummy! I need to make this! With tofu! Thanks so much for another delicious vegan recipe. I'm enjoying this series so much, Marc. Thanks for the great video!
Thanks Erin! I'm so glad to hear you've been enjoying this series. I'm going back to a more varied menu starting this Sunday, but these did much better than past plant-based posts I've done, so I'll try and do at least one plant-based recipe a month going forward.
@No Recipes That's wonderful! I enjoy all of your videos, but it will be great to have plant-based recipes on a regular basis. Good for you! Have a good week ahead!
Sounds great.
Thanks ☺️
Wow it looks so good! Love this plant based version of nikujaga. I basically love anything with simmered vegetables with shirataki noodles 😍 Thank you for making this recipe 🙏🏻 Great video as always! ❤️
Thanks elletea! I'm a big fan of Shirataki noodles too (I add them to everything).
Another great recipe Mark, it looks fantastic! You should do a video on Chichibu Miso Potato, been looking for a video but can’t find one.
Thanks johnyrangr! Also thanks for the suggestion, I had to google it, but it looks good, and I'm going to be headed up to Chichibu next month so I'll check it out!
This looks good! I can't find maitake mushrooms and i'm too lazy to culture them myself. I've tried using oyster mushrooms in stew in the past and i found the texture to be unpleasant. Do you have any recommendations?
Hi Edmond, oyster mushrooms don't have a ton of flavor and tend to get soggy when stewed. I don't know what's available around you, but any meaty tasting mushroom should work, shiitake and porcini are a few that come to mind.
Hello, I cannot find maiitake around here, are the oyster mushrooms similar ?
They don’t have quite as much flavor, but they are similar in texture. If you have other mushrooms with lots of flavor like porcini, portobello, shiitake, etc those will all work.
how do you prep the carrots and potatoes if you do not own a microwave?
You can par-boil them.