Tori Niku Jaga (Japanese Chicken & Potato Stew)

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

Instructions

1. 1

   In a medium size pot over medium high heat, add the oil.

2. 2

   When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.

3. 3

   Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.

4. 4

   Add the potatoes and carrots and stir. Cook for 2 minutes.

5. 5

   Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.

6. 6

   Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.

7. 7

   Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.

8. 8

   Turn the heat off and serve.