Sprig Originals's kitchen / Pressure Cooker Nikujaga (Japanese Beef & Potato Stew)
Pressure Cooker Nikujaga (Japanese Beef & Potato Stew)
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Japan's ultimate comfort food, done in one pot on a weeknight. Thinly sliced beef, sweet onions and chunks of potato pressure-cook in a soy-mirin dashi until the potatoes are fluffy and glazed and the broth tastes like it simmered all afternoon. Ten ingredients, one pressure cycle, and a bowl of rice is all it needs.
Ingredients
- 1 tbsp neutral oil
- 1 lb thinly sliced beef (shabu-shabu style or sirloin sliced paper-thin)
- 1 large yellow onion, cut into thick wedges
- 1 1/2 lb Yukon gold potatoes, cut into 2-inch chunks
- 2 medium carrots, cut into 1-inch pieces
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1 tbsp sugar
- 1 tsp instant dashi granules
- 1 1/4 cups water
Instructions
- Set the Instant Pot to Sauté (normal/medium). Add the oil, then the beef and onion wedges. Cook, stirring and breaking up the beef, for 4 to 5 minutes, until the beef is no longer pink and the onion edges are translucent.
- Turn Sauté off. Add the potatoes and carrots, then pour in the soy sauce, mirin, sugar, dashi granules and water. Stir once so the sugar and dashi dissolve, and push the vegetables down into the liquid without packing them tight.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
- When the cycle ends, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release the rest. Open the lid away from your face.
- Switch back to Sauté (normal) and simmer uncovered for 4 to 6 minutes, gently spooning the broth over the potatoes, until the liquid reduces by about a third and lightly coats everything. Taste and add a splash more soy sauce if it needs salt.
- Turn the pot off and let the nikujaga sit for 5 minutes so the potatoes soak up the broth. Spoon into bowls with plenty of the liquid and serve with hot rice.
Chef's tips
- Thinly sliced beef is sold frozen at Asian markets as shabu-shabu or sukiyaki beef; otherwise freeze a sirloin or chuck steak for 30 minutes and slice it as thin as you can. Thin slices are what keep the beef tender in a short pressure cycle.
- Cut the potatoes no smaller than 2 inches or they will collapse. A few broken edges are traditional and thicken the broth nicely.
- Stir a handful of frozen peas or snap peas in during the final simmer for color, and finish bowls with sliced scallion.
- No dashi granules? Use 1 1/4 cups water plus an extra tablespoon of soy sauce; the dish will be simpler but still good. Sliced pork shoulder works in place of beef.
- Leftovers are even better the next day — reheat gently on the stove or in the pot on Sauté with a splash of water.
Nutrition (per serving, estimated)
420calories
29gprotein
45gcarbs
13gfat
Estimates only — values vary with brands and portions.
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