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Nikujaga Japanese meat and potatoes served on a plate with snap peas on top

Nikujaga (Japanese Beef and Potato Stew, Electric Pressure Cooker)

Japan's ultimate comfort food — sweet-savoury beef and potato stew with carrot, onion, and shirataki noodles, made hands-off in an electric pressure cooker.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 200 g thinly sliced beef belly or any thinly sliced beef
  • 3 medium potatoes cut in half
  • 2/3 carrot cut into bite-sized pieces
  • 1/2 onion sliced into wedges
  • 1/2 bag shirataki noodles (konjac noodles) rinsed
  • snap peas to finish
  • 100 ml dashi broth from a dashi packet or granules
  • 3 tbsp sugar
  • 4 tbsp sake cooking rice wine
  • 4 tbsp soy sauce
  • 1 tbsp mirin

Method
 

  1. Rinse the shirataki noodles and blanch them briefly in boiling water to remove the odd smell. Drain well.
  2. Mix the sugar, sake, soy sauce, and mirin in a bowl. Add the beef and marinate for 5–10 minutes while you prep the rest.
  3. Cut the potatoes in half, carrot into bite-sized chunks, and onion into wedges. Keep the pieces large so they hold their shape under pressure.
  4. Dissolve a dashi packet or teaspoon of dashi granules in 100ml of water.
  5. Load the inner pot: vegetables first, then the marinated beef with its seasoning liquid, then shirataki noodles, then pour the dashi over the top.
  6. Close the lid and set to high pressure for 4 minutes (or use the nikujaga preset if available).
  7. After pressure has fully released, open the lid. Switch to simmer mode and cook uncovered for about 10 minutes to reduce the liquid. Top with snap peas and serve.