Nikujaga with Chicken

Instructions

1. 1

   Peel the potatoes and cut them into large chunks. Peel and slice the onions. Peel and cut the carrots into bite-sized pieces.

2. 2

   Cut the chicken thighs into bite-sized pieces.

3. 3

   In a large pot, heat a little oil over medium heat. Add the chicken and cook until browned on all sides.

4. 4

   Add the onions to the pot and cook until they become translucent.

5. 5

   Add the potatoes and carrots to the pot and stir to combine.

6. 6

   Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Stir well to combine all the ingredients.

7. 7

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes, or until the potatoes and carrots are tender.

8. 8

   Stir occasionally and check the seasoning. Adjust with more soy sauce or sugar if needed.

9. 9

   Once the vegetables are tender and the flavors have melded together, remove from heat.

10. 10

    Serve the Nikujaga hot, garnished with chopped green onions if desired.