Nikujaga Recipe (Beef and Potatoes Stewed in delicious Soy Sauce Based Dashi Broth) | Cooking with Dog

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a minimum amount of water to bring out the maximum flavor from the ingredients. The combined umami of the meat and vegetable makes this dish absolutely delicious!

Special thanks to Marc from No Recipes. Check out his delicious Ginger Tea (Shogayu) recipe!

How to make Nikujaga

(2 people) Cook Time: 30 minutes
* Cooling time is not included in cook time.

150g Thin Beef Slices (5.3 oz)
2 Potatoes (250g/8.8 oz)
1/2 Carrot (50g/1.8 oz)
1 Onion (200g/7.1 oz)
80g Itokonnyaku or Shirataki (2.8 oz)
8 Snow Pea Pods or substitute: snap peas, string bean pods or green peas

2 tbsp Soy Sauce
2 tbsp Sugar
2 tbsp Sake
100ml Dashi Stock, kombu and bonito, use your favorite type of dashi using dashi pack or dashi powder (3.4 fl oz)
1/2 tbsp Vegetable Oil, or slightly less

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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Previous Nikujaga

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