Chapter III · Beef·Japanese
Chuck nikujaga
stew-tender, sweet-savory. soy-dashi sweet. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 35 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
1.5 lb (680 g) beef chuck, 1.5-in (4 cm) | Cut | High Pressure 35 min | Full NR ~26 min | ||
1 lb (450 g) potatoes, large chunks | |||||
1 large (300 g) onion, wedges | |||||
1 (150 g) carrot, chunks | |||||
1/4 cup (60 mL) soy sauce | Sauce | ||||
3 Tbs (45 mL) mirin | |||||
2 Tbs (30 mL) sake | |||||
3/4 cup (180 mL) dashi | |||||
1 Tbs (12 g) sugar | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 35 min · Full Natural Release
Cut
- 1.5 lb (680 g)·beef chuck, 1.5-in (4 cm)
- 1 lb (450 g)·potatoes, large chunks
- 1 large (300 g)·onion, wedges
- 1 (150 g)·carrot, chunks
Sauce
- 1/4 cup (60 mL)·soy sauce
- 3 Tbs (45 mL)·mirin
- 2 Tbs (30 mL)·sake
- 3/4 cup (180 mL)·dashi
- 1 Tbs (12 g)·sugar
Layer
Everything already in the pot.
Pressure
High Pressure 35 min
Release
Full natural release, about 26 min
Pressure + NR is the nimono otoshibuta, without watching the flame. Potatoes stay whole if they are large.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Massaman beef
coconut-peanut, stew-tender
Shares beef-chuck, potato — coconut-spice, coconut-peanut, stew-tender instead of soy-dashi sweet.
coconut-spice·1 hr 25 min in the pot·5 servings
Bulalo-style shank pot
brothy, fall-apart, clean
Shares potato, onion — pepper-bone, brothy, fall-apart, clean instead of soy-dashi sweet.
pepper-bone·1 hr 43 min in the pot·5 servings
Onion dashi chicken
shreddable, brothy
Shares onion, soy, mirin — onion-dashi, shreddable, brothy instead of soy-dashi sweet.
onion-dashi·1 hr 2 min in the pot·4 servings