How To Make Pressure Cooker Nikujaga (Recipe) 圧力鍋で作る肉じゃがの作り方（レシピ）

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Cut the onion in half, then cut each half into wedges about 1.3 cm (½ inch) thick.
2. Peel the carrot and cut it into 2.5 cm (1 inch) pieces on a diagonal, turning it a quarter turn between cuts.
3. Cut each potato into quarters. Round off the sharp edges with a knife, then soak the potatoes in water to remove starch.
4. Remove the strings from the snow peas. Bring a small pot of water with a pinch of salt to a boil, blanch the snow peas for 1 minute, remove them and keep the water boiling.
5. Cut the shirataki noodles roughly in half and blanch them in the boiling water for 1 minute. Drain well and set aside.
6. Cut the beef into pieces about 7.6 cm (3 inches) wide.
7. Preheat a large pot or Dutch oven over medium heat, add 1 tablespoon neutral oil and sauté the onion until coated with oil.
8. Add the beef and cook until no longer pink.
9. Add the drained potatoes and coat them well with the cooking liquid, then add the carrot and shirataki and mix.
10. Add 2 cups dashi, adding water if needed so the liquid almost covers the ingredients. Cover and bring to a boil, then skim off the scum and foam.
11. Add 1 tablespoon sugar, 2 tablespoons sake, 4 tablespoons soy sauce and 4 tablespoons mirin. Mix, then place an otoshibuta (drop lid) on top.
12. Simmer on low heat for 12–14 minutes, until a skewer pierces a potato easily. Do not stir.
13. Turn off the heat, remove the otoshibuta and let rest uncovered for 30–60 minutes if possible.
14. Before serving, add the snow peas, cover and reheat on medium heat, then simmer a few minutes on lower heat. Serve with some cooking liquid.

Summarized from Just One Cookbook's video. Watch it for the details.

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