Nikujaga 肉じゃが
https://www.justonecookbook.com/pressure-cooker-nikujaga/
Equipment
- Instant Pot
Ingredients
- 10 Green beans Cut in half or thirds
- 1 Onion Cut into wedges then cut them in half
- 1 Carrot Peel and cut into rolling wedges
- 2 Potatoes Peel and cut into quarters
- 1 package Shirataki noodles 198 g
- ½ lb Thinly sliced beef Cut into smaller pieces
- 1 Tbsp neutral-flavored oil vegetable, rice bran, canola, etc.
Seasonings
- 1 Tbsp Sugar
- 1 cup Dashi Japanese soup stock
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 3 Tbsp Light soy sauce
Instructions
Green Beans
- Bring water to a boil in a small saucepan.
- Blanch the green beans for a few minutes until tender. Drain and set aside.
Shirataki
- Open the shirataki noodle package and drain the liquid.
- Cut the shirataki noodles into thirds (or shorter length).
Main
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp vegetable oil.
- When the pot is hot, saute the onion. When the onion is coated with oil, add the meat and stir all together.
- Add the potatoes and carrots. And add the shirataki noodles.
- Add the seasonings
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté.
- Set Pressure cooker to High and cooking time to 15 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
- Unlock the lid and taste the Nikujaga. If necessary, season with kosher salt. Toss in blanched green beans to heat up a little, and transfer to a serving dish.
- DONE!