Rice Cooker Nikujaga (Meat and Potatoes)
Rice Cooker Nikujaga (Meat and Potatoes)
Ingredients
- 2 cups rice
- as needed water, amount suggested by your rice cooker
- 1/2 pound thin sliced ribeye
- 1 potato, chopped into 1-inch pieces
- 1 onion, chopped
- 1 carrot, sliced into 1/4-inch rounds
- 6 tablespoons soy sauce
- 4 tablespoons mirin
Instructions
- 1
Wash 2 cups of rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 3 min
- 2
Add the washed rice to your rice cooker pot. Then, add the usual amount of water suggested by your rice cooker for 2 cups of rice.
⏱️ 2 min
- 3
Add the chopped onion, chopped potato, and sliced carrot directly into the rice cooker pot with the rice and water.
⏱️ 3 min
- 4
Carefully place the thin sliced ribeye on top of the vegetables and rice in the rice cooker pot, distributing it evenly.
⏱️ 2 min
- 5
Pour the mirin and soy sauce over all the ingredients in the rice cooker pot.
⏱️ 1 min
- 6
Using tongs or a spoon, gently mix all the ingredients in the rice cooker pot to ensure the seasonings are distributed and the meat and vegetables are somewhat submerged.
⏱️ 2 min
- 7
Close the rice cooker lid securely and press the start button to begin the cooking cycle. Use the 'white rice' setting if available.
⏱️ 1 min
- 8
Once the rice cooker indicates that cooking is complete (usually with a beep or light change), open the lid carefully.
- 9
Using a rice paddle or large spoon, gently mix the cooked Nikujaga Rice, ensuring all ingredients are well combined and the flavors are evenly distributed.
⏱️ 1 min
- 10
Serve the Nikujaga Rice onto individual plates or bowls. Garnish with red pickled ginger, if desired, for an authentic touch.
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Nikujaga (Meat and Potatoes)
- 2 cups rice
- as needed water, amount suggested by your rice cooker
- 1/2 pound thin sliced ribeye
- 1 potato, chopped into 1-inch pieces
- 1 onion, chopped
- 1 carrot, sliced into 1/4-inch rounds
- 6 tablespoons soy sauce
- 4 tablespoons mirin
Instructions
- 1
Wash 2 cups of rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 3 min - 2
Add the washed rice to your rice cooker pot. Then, add the usual amount of water suggested by your rice cooker for 2 cups of rice.
⏱️ 2 min - 3
Add the chopped onion, chopped potato, and sliced carrot directly into the rice cooker pot with the rice and water.
⏱️ 3 min - 4
Carefully place the thin sliced ribeye on top of the vegetables and rice in the rice cooker pot, distributing it evenly.
⏱️ 2 min - 5
Pour the mirin and soy sauce over all the ingredients in the rice cooker pot.
⏱️ 1 min - 6
Using tongs or a spoon, gently mix all the ingredients in the rice cooker pot to ensure the seasonings are distributed and the meat and vegetables are somewhat submerged.
⏱️ 2 min - 7
Close the rice cooker lid securely and press the start button to begin the cooking cycle. Use the 'white rice' setting if available.
⏱️ 1 min - 8
Once the rice cooker indicates that cooking is complete (usually with a beep or light change), open the lid carefully.
- 9
Using a rice paddle or large spoon, gently mix the cooked Nikujaga Rice, ensuring all ingredients are well combined and the flavors are evenly distributed.
⏱️ 1 min - 10
Serve the Nikujaga Rice onto individual plates or bowls. Garnish with red pickled ginger, if desired, for an authentic touch.