Vegan Nikujaga ( Japanese potato dish )

This is a simplified recipe from my other Nikujaga recipe.

This is an Instant pot recipe & minimal ingredients edition.

Ingredients for 3-4 side dish portions

★340g Not waxy potatoes

★80g carrot

★80g white onion

★1tsp in total (minced garlic and minced ginger )

★1tsp oil

20g raw cane sugar

40g light soy sauce

40g white whine or sake (but not mirin)

35g (dry) soy schnitzel or VTP

35g water

(Optional topping )

Chopped green onions

Step1

Chop peeled potatoes and carrot into the size of cherry tomato (not smaller).

Slice onion and mince garlic and ginger

Sauté all the★ ingredients in the instant pot.

Step 2

Add all the rest of the ingredients in the instant pot.

Stir it once.

Step3

Pressure cook it just for 5 minutes.

After the pressure cooking , release the pressure (for 2 minutes ).

Step4

Serve it with freshly chopped green onions.

(In Japan it's served as one of the side dishes)