Vegan Nikujaga

This is a meal prep recipe.

The dish is inspired by traditional Japanese food.

"Nikujaga".

Traditionally Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy sauce.

So if you are not a fan of sweetened Asian dishes, skip this one.

This is an ideal recipe not to waste leftover white wine, Prosecco or Sake

after the party.

This dish is very tasty for the next 3-4 days.

I especially like to make this potatoes with" Mehlig kochende potatoes".

You need an instant for this recipe.

Ingredients

500g potatoes

300g white onion slices

200g Daikon radish or carrot (if you use daikon, 1cm thick slices )

10ml oil ( EV olive oil or roasted sesame oil)

1tsp finely chopped garlic (optional)

1tsp finely chopped ginger

75g textured soy protein

75g water

80ml light soy sauce

80ml white wine (dry or sake)

30g raw cane sugar (max 50g )

30g vegan hoisin sauce or mushroom sauce

1tbsp rice vinegar

Greens for topping (optional)

(Preparation)

Peel vegetables.

Chop them into equal portion.

STEP1

Drizzle oil into the instant pot, turn on the sautee mode.

Sautee onion slices in the instant pot with garlic and ginger for 1minutes.

STEP2

Add radish or carrot ,potatoes and then softened soy texture protein.

Each chunk needs to be bigger than the cherry tomato size.

If the potatoes are small like the size of lime ,just cut them in half otherwise they will dissolve.

STEP3

Mix all the liquid ingredients.

Dissolve sugar into the liquid ingredients.

STEP4

Pour in the mixed liquid over the potatoes.

STEP5

Pressure cook it for 5minutes and manually release it after cooking.

It takes 2 minutes to release the pressure.

If you cook it longer than that the potatoes will resolve.

(Optional)

Serve with

Asparagus, or any green toppings and steamed rice.