Demon Slayer
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Demon Slayer Nikujaga
Vegan Demon Slayer Nikujaga
Japanese potato and vegetable stew with shirataki and tofu.
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+160 XP when you cook it in the app
35 minTotal time
EasyDifficulty
4servings
520kcal/serving
24 gProtein
70 gCarbs
16 gFat
420kcal/serving
18 gProtein
70 gCarbs
8 gFat
Quick answer
To make Demon Slayer Nikujaga you need beef, sake, ginger, snow peas and onion, among other things. It takes 10 steps in 3 phases, about 35 min in total for 4 servings, with easy difficulty. The vegan version swaps beef and dashi broth for extra firm tofu and vegetable dashi broth.
Quick answer
To make Vegan Demon Slayer Nikujaga you need extra firm tofu, sake, ginger, snow peas and onion, among other things. It takes 10 steps in 3 phases, about 35 min in total for 4 servings, with easy difficulty.
How many are we cooking for today? I’ll adjust every amount for you.
Ingredients
for 4 servings
Any allergies or intolerances?Tick them and I’ll flag them on every ingredient
Allergies
Intolerances
Saved only in this browser. They’re the same filters you have in your app profile.
- Alternative: Kombu and shiitake dashi
- Alternative: Coconut aminosAlternative: Gluten-free tamari
Allergens and intolerances · omnivore version
Wheat (gluten)Soy sauce
FishDashi broth
SoySoy sauce
May not agree with an intolerance to
GlutenSoy sauce- SoySoy sauce
How to replace them
- Wheat (gluten)
- Soy sauce → Gluten-free tamari
- Fish
- Dashi broth → Kombu and shiitake dashi
- Soy
- Soy sauce → Coconut aminos
- Gluten
- Soy sauce → Gluten-free tamari
- Soy
- Soy sauce → Coconut aminos
Guidance based on the recipe’s ingredients. Always check each product’s label: sauces, stocks and ready-made products may contain traces.
Vegan version: the ingredients highlighted in green replace the animal-based ones.
- Alternative: Firm chickpea tofu or king oyster mushrooms
- Alternative: Coconut aminosAlternative: Gluten-free tamari
Allergens and intolerances · vegan version
- Wheat (gluten)Soy sauce
- SoyExtra firm tofu, Soy sauce
May not agree with an intolerance to
- GlutenSoy sauce
- SoyExtra firm tofu, Soy sauce
How to replace them
- Wheat (gluten)
- Soy sauce → Gluten-free tamari
- Soy
- Extra firm tofu → Firm chickpea tofu or king oyster mushrooms
- Soy sauce → Coconut aminos
- Gluten
- Soy sauce → Gluten-free tamari
- Soy
- Extra firm tofu → Firm chickpea tofu or king oyster mushrooms
- Soy sauce → Coconut aminos
Guidance based on the recipe’s ingredients. Always check each product’s label: sauces, stocks and ready-made products may contain traces.
Step by step
Tick each step when you finish it: Kai guides you along.“Apron ready! I’ll guide you step by step.”
Preparation and marinade
Marinate beef with grated ginger (5 ml), sake (5 ml) and salt (2 g). Set aside.
Blanch snow peas 1–2 minutes and chill in ice water. Reserve.
Timer · 1.5 minBoil shirataki noodles 3–6 minutes and rinse.
Timer · 4.5 minPeel potatoes and quarter; cut carrots and onion into large wedges.
Mix water (300 ml) with dashi (10 ml), sake (45 ml), mirin (45 ml), soy sauce (45 ml) and sugar (10 ml). Dissolve.
Pressure cooking
Heat pressure cooker with vegetable oil and briefly sear the beef.
Add potatoes, carrots and shirataki; sauté, place onion on top.
Pour sauce mixture, seal, bring to high pressure and cook 5 minutes.
Timer · 5 minRelease pressure after 5 minutes.
Serving
Serve in a large bowl and top with blanched snow peas.
Recipe completed!
In the app this recipe would give you +160 XP in Night Hunters and count towards your weekly mission. Keep your postcard of the dish.
“Apron ready! I’ll guide you step by step.”
Preparation and marinade
Marinate extra-firm tofu with grated ginger (5 ml), sake (5 ml) and salt (2 g). Set aside.
Blanch snow peas 1–2 minutes and chill in ice water. Reserve.
Boil shirataki noodles 3–6 minutes and rinse.
Peel potatoes and quarter; cut carrots and onion into large wedges.
Mix water (300 ml) with vegetable dashi (10 ml), sake (45 ml), mirin (45 ml), soy sauce (45 ml) and sugar (10 ml). Dissolve.
Pressure cooking
Heat pressure cooker with vegetable oil and briefly sear the tofu.
Add potatoes, carrots and shirataki; sauté, place onion on top.
Pour sauce mixture, seal, bring to high pressure and cook 5 minutes.
Release pressure after 5 minutes.
Serving
Serve in a large bowl and top with blanched snow peas.
Recipe completed!
In the app this recipe would give you +160 XP in Night Hunters and count towards your weekly mission. Keep your postcard of the dish.
Cook “Demon Slayer Nikujaga” with Kai in Cooking ModeOne step at a time, with timers and the shopping list for 4 servingsDemon Slayer recipes
The favorite foods of the Demon Slayer Corps and the Hashira of Kimetsu no Yaiba: Inosuke's tempura, Sanemi's ohagi, Tanjiro's udon and more.
Frequently asked questions
How long does Demon Slayer Nikujaga take to make?
About 35 min in total, split into 3 phases: preparation and marinade, pressure cooking and serving.
Can I make Vegan Demon Slayer Nikujaga?
Yes. Tap “Vegan” on the recipe: extra firm tofu and vegetable dashi broth replace the animal ingredients. Amounts and steps adapt automatically.
Can I make it for more or fewer people?
Yes. The base recipe is for 4 servings; change the number of servings and every amount is recalculated.
Which anime is Demon Slayer Nikujaga from?
From Demon Slayer (Kimetsu no Yaiba). A homestyle Japanese stew from the Taisho era, like the ones the Kamado family made. It appears with Tanjiro and Nezuko. In the app it’s in the Night Hunters universe.
Vegan
