Nikujaga in the pressure cooker

Nikujaga (肉じゃが) is a popular dish in Japan. Here's how to make it using a pressure cooker:

200-300g thinly sliced beef
5-6 potatoes, peeled and diced
1-2 carrots, thickly sliced
1 onion, halved and thickly sliced
1 packet of ito-konnyaku (spaghetti type)


Spice mixture (mix together)

300ml hot water (from the tap)
1 packet dashinomoto (seaweed spice)
4 tbsp soy sauce
3 tbsp sake
2 tbsp sugar (dissolve in a little hot water)


1. Rinse konnyaku in hot water, cut into shorter lengths and set aside. Fry meat and onions until a little brown.

2. Pile the vegetables into the pressure cooker with the meat, onions and konnyaku on top.

3. Pour the water and spice mixture over the vegetables and meat, and ensure that there is enough liquid at the bottom of the pressure cooker.


Before cooking


4. Close the pressure cooker and heat on fast speed setting, cook for 8 minutes once it reaches the correct pressure.

5. Depressurise and let sit with the lid on for a few minutes.


After cooking


Good pressure cookers aren't cheap, but they are worth every cent. If you are thinking of buying a pressure cooker, I recommend only getting something top quality made out of stainless steel like a Fissler brand. These should last 10-15 years (or longer) if you look after them. Every 5 or so years you may need to buy a replacement rubber seal depending on how much you use your pressure cooker. I tend to use mine just about every day, and even stopped using the rice cooker I had.
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