Rice Cooker Nikujaga

Peel the potatoes and cut them into quarters. Place the pieces in a bowl of water to prevent them from browning.

Peel the carrot and use the rangiri technique to cut it. Hold the carrot diagonally, slice, then rotate slightly before each cut to create irregular bite-sized pieces. This helps the carrot cook evenly and absorb flavor.

Remove the root and tip of the onion, then slice it in half. Cut each half into four wedges.

Rinse the shirataki noodles under cold water to remove any odor. Cut them into shorter lengths using kitchen scissors for easier eating.

In the rice cooker pot, mix the soy sauce, sake, mirin, sugar, dashi granules, and water. Stir to dissolve the sugar, dashi granules and ginger if using.

Drain the potatoes and add them to the rice cooker pot. Add the carrots, followed by the onion wedges. Spread the shirataki noodles over the vegetables. Lay the thinly sliced beef on top of everything. This layering ensures even cooking and flavor distribution.

Close the lid and set your rice cooker to the regular white rice setting. Let it cook completely.

While the rice cooker is working, remove the strings from the snow peas by snapping off the ends and pulling away the tough fibers along the sides. Once the rice cooker timer goes off, open the lid and gently mix the contents 1-2 times to distribute the flavors evenly.

Place the snow peas on top of the nikujaga, close the lid, and switch the rice cooker to the keep warm function. Let it rest for 15-30 minutes. This softens the snow peas and allows the flavors to meld further.

Serve hot in bowls. Enjoy!