[Pressure Cooker] Japanese Pot-Au-Feu Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a protein-rich alternative to tofu.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

This mix mimics mirin's sweetness and acidity.

Prepare the dashi by simmering kombu and bonito flakes in water for 20 minutes.

Slice the beef into thin pieces and set aside.

Cut the daikon radish, carrots, and tofu into bite-sized pieces.

Soak the shiitake mushrooms in warm water until rehydrated, then slice.

Chop the napa cabbage and green onions into manageable pieces.

Heat sesame oil in a large pot over medium heat until fragrant.

Add the sliced beef and cook until browned, about 3-4 minutes.

Pour in the prepared dashi, soy sauce, mirin, and sake.

Add the daikon, carrots, and tofu to the pot, simmering for 10-15 minutes until tender.

Stir in the shiitake mushrooms and napa cabbage, cooking for an additional 5 minutes.

Adjust seasoning with salt or more soy sauce as desired.

Serve hot with cooked rice and garnish with green onions.

Cooking Techniques

Spice Level:

Allergens