Ever since I fell in love with pressure cooking foods using my Instant Pot, I’ve been trying to convert some of my favorite stove up recipes to pressure cooker recipes. Today I’m sharing a classic Japanese home cook dish, Pressure Cooker Nikujaga (??????????).
What is Nikujaga"Nikujaga, or Meat and Potato Stew (I’m not fond of the translation much), is one of the classic Japanese “mother’s recipes”. Do you have dishes like that in your cuisine" We call this type of dishes “ofukuro no aji (??????)”. It means the flavors/tastes that you are used to and feel nostalgic about, after eating mother’s cooking for years.Nikujaga is a staple dish to many Japanese. My dad likes potato dishes, so my mom made Korokke and Nikujaga often in her meal rotation when we were growing up. Nikujaga for me is definitely a comfort food.Simple 4 IngredientsNiku (?, ??) in Japanese means meat. Jaga is a shortened word from Jagaimo (?????), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes.Usually potatoes and thinly sliced beef or pork are simmered in dashi based soup, seasoned with the standard Japanese condiments – soy sauce, sake, mirin (and sometimes sugar).Besides meat and potatoes, there are onion and carrot. These four ingredients are almost always in any variety of Nikujaga.To add some color to this mostly-brown-dish, one type of green vegetables is tossed in at the end, typically green beans or snow peas. Some recipes include shirataki noodles, but they are optional.
Helpful Tips for Pressure Cooker Nikujaga RecipeI want to share some helpful tips that you can consider implementing when you make this recipe.Sautéing for Intense FlavorsSautéing foods first just like you would usually cook on the stovetop adds extra tastes. So spend several minutes to brown the meat and vegetables, before adding other liquids and cooking under pressure.Cutting Ingredients in Smart WayDiffer...