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 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.
The portion size is to fill 1000ml container.
Ingredients
500g peeled potatoes
300g white onion slices
200g Daikon radish or carrot (if you use daikon, 1cm thick slices )
10ml roasted sesame oil
1tsp finely chopped garlic
1tsp finely chopped ginger
100g textured soy protein
Hot water
80ml light soy sauce
80ml white wine (dry)
50g raw cane sugar
30g vegan hoisin sauce
1tbsp rice vinegar
(Preparation)
Boil some hot water.
Soften textured soy protein in a small bowl with adding some hot water.
Drain water well.
STEP1
Drizzle sesame 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.
(Optional)
Serve with
Asparagus and steamed black rice.