Nikujaga (Japanese Meat and Potato Stew)
How To Make Pressure Cooker Nikujaga. Course: Side Dish. Cuisine: Japanese. Keyword: beef potato, instant pot, nimono. Author: Nami.
Ingredients
| 10 | green beans | |
| 1 | onion | |
| 1 | carrot | |
| 2 | potatoes (Russet or Yukon gold) | |
| 1 package (198 g) | shirataki noodles | |
| 0.5 lb | 225 g | thinly sliced beef (chuck or rib eye) |
| 1 Tbsp | 15 ml | neutral flavor oil (vegetable, canola) |
| — | salt (kosher or sea salt) | |
| 1 Tbsp | 15 ml | sugar |
| 1 cup | 240 ml | dashi |
| 3 Tbsp | 45 ml | mirin |
| 2 Tbsp | 30 ml | sake |
| 3 Tbsp | 45 ml | soy sauce |
Instructions
Course: Side Dish. Cuisine: Japanese. Keyword: beef potato, instant pot, nimono. Servings: 4. Author: Nami.
Seasonings: 1 Tbsp sugar (13 g), 1 cup dashi (240 ml), 3 Tbsp mirin (45 ml), 2 Tbsp sake (30 ml), 3 Tbsp soy sauce (45 ml).
- Gather all the ingredients.
- Cut the green beans in half or thirds, and bring water to a boil in a small saucepan.
- Blanch the green beans for a few minutes until tender. Drain and set aside.
- Cut the onion into wedges then cut them in half.
- Peel and cut the carrot into rolling wedges (this cutting technique is called "Rangiri").
- Peel and cut the potatoes into quarters and soak them in water for 10 minutes to remove starch.
- Open the shirataki noodle package and drain the liquid. Cut the shirataki noodles into thirds (or shorter length).
- Cut the thinly sliced meat into smaller pieces.
- Press the "Sauté" button on your Instant Pot and heat 1 Tbsp vegetable oil.
- When the pot is hot, sauté the onion. When the onion is coated with oil, add the meat and stir all together.
- Add the potatoes and carrots. Add the shirataki noodles.
- Add 1 Tbsp sugar, 1 cup (240 ml) dashi, 3 Tbsp mirin, 2 Tbsp sake, and 3 Tbsp soy sauce.
- Cover and lock the lid. Make sure the steam release handle points at "Sealing" and not "Venting". Press "Keep Warm/Cancel" to stop sauté. Press "Meat/Stew" to switch to pressure cooking mode. Press "minus" to change the cooking time to 15 minutes.
- If you're using a stove-top pressure cooker, just cook on high heat until high pressure is reached, then reduce the heat to low but maintain high pressure for about 15 minutes.
- When finished, the Instant Pot switches automatically to "Keep Warm". Slide the steam release handle to "Venting" to let out steam until the float valve drops down, OR let the pressure release naturally (about 15 mins).
- Unlock the lid and taste the Nikujaga. If necessary, season with kosher salt. Toss in the blanched green beans to heat up a little, and transfer to a serving dish.
Recipe notes — Equipment you will need: Pressure Cooker (6 QT Instant Pot).
Recipe by Namiko Chen of Just One Cookbook.