Sayumi’s Mentsuyu Nikujaga and Kinpira


The second meal shown on the program, Sayumi mentions she’d like to make this for that special someone one day.



1/3 carrot
1 potato
1/2 onion
70g chicken breast
oil for cooking
320 ml water
2 tbsp mentsuyu


1 tbsp mentsuyu
1 tsp sugar
1 tsp sesame oil for kinpira frying


1. Wash and peel carrot and potato, then cut peels into thin strips. Cut everything but the onion into bite-sized pieces; onion can be sliced across for thin strips.
2. Combine the mentsuyu and sugar for the kinpira.
3. Fry the skins over medium heat in a small amount of sesame oil until tender. Add the sugar/mentsuyu mixture, and plate when liquid has evaporated.
4. Fry the onion and chicken breast first, then add carrot and potato over medium heat with a small amount of regular oil.
5. When relatively cooked through, add the water and mentsuyu. Simmer until vegetables reach desired softness.

Serve with rice.

Note: You can multiply the recipe by 3 (to use a full carrot; up to you whether or not you want to use 1 1/2 onions) for leftovers. You’ll need some leftovers for the Usa-chan Peace Bento, which contains Nikujaga croquets.

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