We have started cutting down on red meat, but we still crave old recipes such as nikujaga (a Japanese meat and potato stew featuring thinly sliced or minced beef or pork). We found this recipe for torijaga (chicken and potato stew), which uses chicken thighs cut into bite-sized pieces: https://youtu.be/jA-qNOIJ-LE
Our modifications: first, we used 1 lb minced chicken instead of 2 chicken thighs. Otherwise, we followed the instructions for 1 large carrot cut into bite-sized, gem-cut pieces (we used 2 thin carrots); 3 small/medium potatoes peeled and cut into large bite-sized pieces, about 2×1″ (we prefer Yukon, but we used Russet this time); and 1 large onion cut into 1/2″ slices, along the grain. To saute the chicken and vegetables, we used about 1 Tbsp canola oil, we also sopped up about 2 Tbsp liquid from the chicken while it was cooking.
Second, for the sauce, here were our proportions: 5 Tbsp Kikkoman low-sodium soy sauce, 2 Tbsp white sugar (down from 3 Tbsp), 3 Tbsp sake, 3 Tbsp mirin, and 200 ml (7/8 cup) water. Finally, after bringing to a boil, we covered and reduced to a simmer (setting 2 or 3 our cooktop) for about 25-28 mins. At the end of cooking, we seasoned to taste with a few sprinkles of salt and black pepper (Dec. 2022)
Note: Another time, we tried this recipe using chicken thighs, and it was delicious. Our chicken thighs were much smaller than those in the blogger’s video, so we used 1.5 lb boneless chicken thighs (5 small thighs), 2 medium and 1 small Yukon potatoes, 2 small-medium carrots, and 1 large onion. We adjusted the seasonings accordingly, but rather than doubling, we tried to be judicious (e.g., increased the 3 Tbsp mirin by 1 Tbsp to make it 4 Tbsp, or 1/4 cup, total mirin). It turned out very well, with a good ratio of protein to vegetable. (Sept. 2026)
