Japanese Chicken Stew Recipe – Japanese Special
This Japanese chicken stew recipe, also known as Tori Nikujaga, delivers cozy comfort with chunks of tender chicken, potatoes, and carrots simmered in a savory-sweet hearty chicken stew. The rich savory-sweet broth, flavored with dashi, soy sauce, mirin, and sake, envelops every ingredient for a satisfying one-pot Japanese comfort food that’s both nourishing and deeply flavorful.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Japanese Chicken Stew Ingredients:
- 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and cut into rounds
- 2 potatoes, peeled and cut into chunks
- 1 cup mushrooms, sliced (shiitake or button mushrooms)
- 2 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped green onions (for garnish, optional)
Prepare the Ingredients:
Cut chicken into chunks and chop vegetables as directed.
Sauté Chicken:
Heat vegetable oil in a large pot over medium-high heat. Add chicken chunks and brown on all sides, about 5-7 minutes. Remove chicken and set aside.
Cook Vegetables:
In the same pot, add onions and garlic. Sauté until onions are translucent, about 3-4 minutes.
Combine Ingredients:
Return the browned chicken to the pot. Add carrots, potatoes, and mushrooms. Stir to combine.
Add Liquids and Simmer:
Pour in chicken broth, soy sauce, mirin, sake (if using), and add sugar. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
Thicken (Optional):
If you prefer a thicker stew, stir in the cornstarch mixture and cook for an additional 5 minutes, or until the stew reaches your desired consistency.
Serve:
Garnish with chopped green onions if desired. Serve hot with steamed rice or bread.
Recipe Notes:
For an authentic flavor base, always use dashi stock, which imparts rich umami character to the stew.
To ensure even cooking and soft texture, add potatoes and carrots early in the simmering process—this integrates their flavor into the broth and allows them to tenderize perfectly.
This stew is best served with rice—its flavorful broth and hearty ingredients pair beautifully with steamed rice, making it a complete and satisfying meal.
