Nikujaga

Method

1. 1 Peel the potatoes and carrots, cut them into cubes, and soak them in water for 5 minutes to remove excess starch.
2. 2 Sauté the thinly sliced beef with onions for 3 minutes until cooked through.
3. 3 Add the potatoes, carrots, and dashi broth, bring to a boil, and skim off any foam.
4. 4 Add sugar, mirin, and soy sauce, then simmer over low heat for 20 minutes until the potatoes are tender.
5. 5 Add the chopped green beans and cook for another 3 minutes, then turn off the heat.
6. 6 Let it cool for 10 minutes to allow the flavors to infuse, then reheat before serving.

With an appliance

• Pressure cooker 40 min

  Replace step 4: high-pressure cooking for 6 minutes, then release the pressure naturally; since the potatoes are already tender, the green beans in step 5 should still be cooked with the lid open for 3 minutes.