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Looking for a well-balanced pressure cooker recipe? Try Nikujaga, a comforting Japanese home cooked dish, featuring sliced meat, vegetables & potatoes simmered in dashi broth.
Ever since I fell in love with pressure cooking foods using my Instant Pot, I’ve been trying to convert some of my favorite stove up recipes to pressure cooker recipes. Today I’m sharing a classic Japanese home cook dish, Pressure Cooker Nikujaga (圧力鍋で作る肉じゃが).
Watch How To Make Pressure Cooker Nikujaga 圧力鍋で作る肉じゃがの作り方
Nikujaga (肉じゃが) is the classic Japanese mom’s home cooked dish deliciously prepared using a pressure cooker (Instant Pot) in 15 minutes!
What is Nikujaga?
Nikujaga, or Meat and Potato Stew (I’m not fond of the translation much), is one of the classic Japanese “mother’s recipes”. I have a regular non-pressure cooker Nikujaga recipe here. Do you have dishes like that in your cuisine? We call this type of dishes “ofukuro no aji (おふくろの味)”. It means the flavors/tastes that you are used to and feel nostalgic about, after eating mother’s cooking for years.
Nikujaga is a staple dish to many Japanese. My dad likes potato dishes, so my mom made Korokke and Nikujaga often in her meal rotation when we were growing up. Nikujaga for me is definitely true comfort food.
Simple 4 Ingredients
Niku (肉, にく) in Japanese means meat. Jaga is a shortened word from Jagaimo (ジャガイモ), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes.
Usually, potatoes and thinly sliced beef or pork are simmered in dashi based soup, seasoned with the standard Japanese condiments – soy sauce, sake, mirin (and sometimes sugar).
Besides meat and potatoes, there are onion and carrot. These four ingredients are almost always in any variety of Nikujaga.
To add some color to this mostly-brown-dish, one type of green vegetables is tossed in at the end, typically green beans or snow peas. Some recipes include shirataki noodles, but they are optional.
Helpful Tips for Pressure Cooker Nikujaga Recipe
I want to share some helpful tips that you can consider implementing when you make this recipe.
Sautéing for Intense Flavors
Sautéing foods first just like you would usually cook on the stovetop adds extra tastes. So spend several minutes to brown the meat and vegetables, before adding other liquids and cooking under pressure.
Cutting Ingredients in Smart Way
Different ingredients require its own cooking time for the ideal texture and flavor in a pressure cooker. Ideally, for pressure cooking, you want to add and cook ingredients at different time intervals. This is especially true when mixing different type of foods (meat, potatoes, vegetables, etc.). You should start with ingredients that take a long time to cook, such as meat. When it’s halfway through, you can release the pressure, then add harder vegetables. Pressure cook till halfway the cooking time, release pressure and add the rest of softer vegetables that will require less time.
Well, that’s the ideal method; especially if you’re cooking a big chunk of meat and some vegetables.
However, I don’t have the time to release the pressure between adding different ingredients since I’m usually not at home when the food is being cooked.
So here’s my tip if you are in the same situation as me. Cut the meat into smaller chunks. Luckily many Japanese recipes require thinly sliced meat, like this Nikujaga recipe. If you are cooking a bigger cut of meat, then cut the vegetables slightly bigger than you would usually cut for conventional cooking. That way, the required time to cook each ingredient will be similar.
Remember, you can go back and cook the food longer if necessary while overcooked, mushy food cannot be saved!
Why Pressure Cooker Nikujaga?
My family and I love Nikujaga. I enjoy the smell of cooking while it’s on the stove. However, I got busier with my work (blogging) and kids’ after-school activities, and I couldn’t find the time to cook Nikujaga anymore. We all missed eating our favorite Nikujaga.
Thanks to the Instant Pot, Nikujaga started to appear on our dinner table once again. Although I would rather stay around in the kitchen watching my Nikujaga being cooked, the best part about Instant Pot is that I can actually leave the house while food is being pressure cooked. I am not worried about the house being on fire or not having dinner when we go home.
P.S. Just so you know, my Instant Pot recipes are not sponsored by the company. Although they did send me this Instant Pot to try, I’m sharing my recipes because I am very passionate about this cool gadget that could help you make fantastic meals on weeknights.
To quickly explain, this Instant Pot is a 7-in-1 Multi-Functional Cooker. It can be a rice maker/porridge maker, steamer, sauté/browning, yogurt maker, and warmer, but I mostly use the pressure cooker and occasionally slow cooker function.
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POPLAR INSTANT POT RECIPES
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- 10 green beans
- 1 onion
- 1 carrot
- 2 potatoes (I use Russet or Yukon gold)
- 1 package shirataki noodles (1 package = 7 oz = 198 g)
- 1/2 lb thinly sliced beef (chuck or rib eye) (1/2 lb = 230 g)
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 Tbsp sugar (1 Tbsp = 13 g)
- 1 cup dashi (Japanese soup stock; click to learn more) (1 cup = 240 ml)
- 3 Tbsp mirin (3 Tbsp = 45 ml)
- 2 Tbsp sake (2 Tbsp = 30 ml)
- 3 Tbsp soy sauce (3 Tbsp = 45 ml)
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Gather all the ingredients.
- Cut the green beans in half or thirds, and bring water to a boil in a small saucepan.
- Blanch the green beans for a few minutes until tender. Drain and set aside.
- Cut the onion into wedges then cut them in half.
- Peel and cut the carrot into rolling wedges (We call this cutting technique “Rangiri”).
- Peel and cut the potatoes into quarters and soak them in water for 10 minutes to remove starch.
- Open the shirataki noodle package and drain the liquid. Cut the shirataki noodles into thirds (or shorter length).
- Cut the thinly sliced meat into smaller pieces.
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
- When the pot is hot, saute the onion. When the onion is coated with oil, add the meat and stir all together.
- Add the potatoes and carrots. And add the shirataki noodles.
- Add 1 Tbsp. sugar, 1 cup (240 ml) dashi, 3 Tbsp. mirin, 2 Tbsp. sake, and 3 Tbsp. soy sauce.
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
- If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
- Unlock the lid and taste the Nikujaga. If necessary, season with kosher salt. Toss in blanched green beans to heat up a little, and transfer to a serving dish.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Hope you just got credit for my Instapot Purchase.
Clicked on the Amazon link on your page.
Thank you so much and I hope to see more recipes to I can WOW mu family and friends!
Hi Marlene! Aw thank you for shopping using my Amazon affiliate link! Yes, I’ll be sharing more instant pot recipes as I love this cooking gadget! 🙂
What size pressure cooker would you suggest?
Hi Don! My instant pot is 6 Quart. 🙂 It’s a good size for my family.
Love the recipe, Nami! I bought the one pot for myself & daughter-in-law, & we both love using it. Hope to find more recipes using the pot. Also, where did you get this measuring cups, teaspoon/tablespoon sizes?? Thanks.
Thank you Irene! So happy to hear you two enjoy cooking in your Instant Pot! I’ll be sharing more Instant Pot recipes too. 😉
My measuring cups are from Oxo and here’s the link:
http://amzn.to/20ivC1W
Oh, this looks very tasty! Still, I’m always just a little bit disappointed to see a pressure cooker recipe… I don’t think I’ll be getting one anytime soon, so all I can do is look at the pretty pictures… 😉
Hi Laura! Thank you for your feedback. I thought I put the link for my regular stove-top Nikujaga recipe, but it wasn’t clear, so I updated my post and added the link.
https://www.justonecookbook.com/nikujaga/
Hope you enjoy! 🙂
Yeah, I completely missed the regular version. It looks very tasty too, so it’s going on my to-do-list! 🙂 Thank you for your reply!
Dear Nami,
Thank you so much for the Nikujyaga recipe- I’ve been searching for this exact one for ages!!!.
Am definitely making this in the next day:-)
Best regards,
Edgar
Hi Edgar! I hope we have a similar taste buds and you like this recipe! Thank you for your kind feedback! 🙂
Yum! Thank you for this. I love that you added stovetop pressure cooker instructions too. Nikujaga was one of my favorite comfort foods growing up. I make it from time to time but in the PC, I’m sure to make it more often!
Hi Guavajelly (<-- sounds so delicious haha)! you're very welcome. yeah, i know a lot of people use stovetop pressure cooker too. it's same thing, but you can't leave the house (he he he). 🙂 thanks for writing!
-->This dish looks very yummy, will try to make it one day. Thanks.
Hi Ivy! Hope you enjoy this recipe! 🙂
Hi Nami,
I tired this dish and it was good. However, I was full but felt hungry. What other side dish would you recommend with it? Thanks.
Hi Brian! Thanks so much for already trying out this recipe! Haha, I think because you are probably used to eating more meat. Also, we often serve with smaller different dishes instead of one nikujaga. Like, grilled fish and Nikujaga, and some side dish vegetables, etc. 🙂
Hi Milan! I love Zojirushi and I use their rice cooker to make rice. I looked at the link, and yes, that’s only for rice cooking function. 🙂
How long do you soak the potatoes for? And just curious, what would happen if we skipped this step? Would the nikujaga be stickier?
Hi Hmucha! Just 10 minutes is good. I’ll add that info in the recipe. If you are in hurry you can skip. But you can start cutting from potatoes and immediately soak in water while you cut other vegetables. That’s more than enough. It will prevent from changing color and remove starch. Thank you for asking!
Omg I love you even more now that you are cooking with an insta pot! All my friends keep talking about this gadget and I’m getting one for myself for Mother’s Day! Looking forward to more of your recipes adapted to the insta pot! yay! 😀
Hi Jackie! Yay! I love cooking with my instant pot on weeknight as I’m so busy… I’ll be adding more recipes with instant pot, but here’s what I have so far.
https://www.justonecookbook.com/tags/pressure-cooker/
Hi Nami,
I just want to say thank you for all your hard work on your blog. I’ve been lurking for years and have used many of your recipes like the baked korokke and curry dishes. I just got my Instant Pot today and tried out your pressure cooker curry recipe and this is the first time my curry has turned out so good!
I look forward to cooking more of your recipes with it. 🙂
Hi Jenn! Thank you so much for your kind feedback. I’m so happy to hear you enjoy my recipes! Yay for Instant Pot, and you already cooked the curry too! Wow! Glad to hear you liked the recipe. Have fun cooking with IP! I’ll add more time to time (as many people don’t have it I can’t share only IP recipes… 🙂 ). Thank you for writing! xo
Hello!
I am Japanese but I have been in the states for over 20 years. I love your blog and I use your recipe often. I have two kids and they love chawanmushi from your recipe. Do you think you can make it with pressure cooker? I am very busy and would love to get more ideas on quick delicious Japanese reciepes using pressure cooker.
Thank you!
Hi Tomoko-san! I think, it’ll be 20 years for me next spring. Time really flies… Thank you so much for reading my blog. I’m happy to hear you like my recipes. 🙂
You can make chawanmushi with pressure steamer using Instant Pot. You need a steamer basket or write rack to raise the chawanmushi cups. I haven’t tried it, but I should give it a try! I hope to continue sharing more pressure cooker recipes when I come back from Japan after the summer!
Hi Nami – great recipe have made it several times! Do you have nutrition breakdown for your recipes?
Wow thank you so much, Mark! Sorry I don’t. 🙁
if you double the recipe, since i have an 8 qt instant pot, do you need to double the time as well from 15 minutes to 30 minutes?
Hi Tina! No, meat requires same time to cook through inside the pressure cooker. If you use a regular pot, it’s possible that the heat distribution is not equal and it cools down the pot more when you put more ingredients (and take time to get back on boiling stage). However, with this pressure cooker, the cooking time is the same. 🙂
Thank you so much! I bought all the ingredients for all of your pressure cooker recipes. Can’t wait to try them one by one. 🙂
Hi, could you please advise whether I should use the shabu-shabu or sukiyaki cut of beef for this dish? Also, I am planning to make a large portion of nikujaga for 12 elderly folk who may have trouble chewing, so I need to use an especially tender type of beef. Would you suggest A3 or A4 marbling? (I think A5 may be too fatty for them.) I don’t own a pressure cooker so will be cooking the nikujaga on the stove-top.
Hi Elaine! Sukiyaki meat is thicker. I like thinner shabu shabu meat for this recipe. 🙂 To me, rib eye steak is the right amount of fat for this recipe, and doesn’t have to be marbling meat. I suggest thinly slice it, and cut into shorter length. 🙂
Hi Nami, I made this pressure cooker nikujaga last night. It was simple and delicious. I love your recipes, thank you so much!
Jo
Hi Jo! I’m so happy to hear you liked this recipe! Thank you for trying this recipe and writing your kind feedback! 🙂
I love all your recipes, especially the pressure cooker ones. I would really love it if you published a Pressure Cooker Japanese Beef Curry! Your Pressure Cooker Japanese Chicken Curry is a BIG HIT in family, including my daughter’s boyfriend who is Japanese.
Thank you very much!
Hi Cherry! I’m so happy to hear you enjoy my recipes! You can swap with stew beef (beef stew cut) and beef stock. Compared to my Beef Curry recipe (https://www.justonecookbook.com/japanese-beef-curry/), it’s probably less flavors but it’s pretty delicious! I make it often too. 🙂 Seafood Curry recipe (pressure cooker) is coming soon…. 🙂
Hi! Thank you for your recipe. I have made it both with the Instant Pot and in a regular pot. The step where you take off the “scum” in the regular pot really make a difference. However, when I make it in an Instant Pot, I notice the “scum” layer isn’t there to take off. It definitely tastes fattier. How can I get that “scum” layer off when I use the Instant Pot? Thanks!
Hi Tracey! Japanese people diligently pick up scum and foam on the simmered dishes, stews, and soups. Only way you can do with Instant Pot is to use “Saute” mode until it boils, then once boiling, you’ll start scum so you pick it up. Then turn off Saute mode and pressure cook. You can’t pick up during cooking, so you need to try it as much as possible before pressure cooking. After pressure cooking, all the “stuff” is mixed up, so you can’t pick up anymore. 🙂 Hope this helps!
I love your youtube channel and website! Can you put up more Instant Pot recipes?
Thank you! I’m working on the new IP recipe now. 🙂
I’ve made a variation on this recipe twice in my instant pot now, and it’s excellent!
I omitted the noodles (to lower the carbs) and the green beans (just because I didn’t have them on hand), and swapped in the same amount (230g) of skinless chicken thighs for the meat. This second time I put in more carrots and the flavor was a little weaker, so I think if I make it again with extra vegetables, I’ll up the amount of sake, mirin, etc.
Large potatoes work fine too, but if you don’t chunk them small enough, the soup won’t reach all the way to the inside of the potato. Some of my (russet) chunks were a bit large this time, and though they were soft the whole way through, the inside was still white. It wasn’t an issue for taste, but I think in the future I’ll chunk them smaller.
I’m looking forward to making a batch of this for my next potluck gathering.
Hi Mary! Wow I’m so happy you’re making different variations of this recipe already! All sounds delicious! Thanks for sharing tips and for your kind feedback. xo
Well as to omitting the noodles because of carbs…
I guess you’re not familiar with Shirataki noodles. They’r basically konjac (konnyaku) in a noodle form. It’s far from a standard western ingredient. And well, here’s the thing…
Shirataki haven’t GOT any carbs–at least none to speak of. They’re not made from any grain or starchy root, unlike most noodles– they’re made from a tuber that is turned into a sort of carb-less, calorie free gel that’s mostly water and dietary fiber. They don’t have a lot of flavor on thier own, but they will absorb the flavors of things around them. They’re popular as a diet food in Japan because they, well, aren’t fattening, period. You’d probably get more carbs in a bowl of styrofoam peanuts. (I do not recommend trying that.)
So, if you can find them, go ahead and try them. Personally, I don’t care for them, and have no fear of carbs, so when I make Nikujaga I omit them and make up the missing bulk with an extra potato or two. But a lot of people love them, so why not see if you’re one of them?
WOW! Maybe it’s because I’m new to this whole pressure cooker phenomenon, but I never expect how much flavor is going to be in these Instant Pot recipes in just 15 minutes of cooking. This recipe is so flavorful!
I have a question out of curiosity. What meats would be good to use in this aside from beef? I love beef but I’m trying to eat less of it for health reasons. My boyfriend can only eat poultry or fish. I know there are chicken shabu-shabu slices that could work for this (hard to find precut though). I am really curious if you could make this recipe with fish? I know it wouldn’t taste the same as with beef, but I wonder if it’s worth a try? Hmmmmm.
Hi Lion! I’m glad you are enjoying cooking in your IP! 🙂
In Japan, Nikujaga is always cooked with beef or pork, but they are usually thinly sliced (like paper thin). It cooks faster and easier to eat as the meat could get tough. Ground meat can be used too.
I’ve seen thinly chicken slices in Asian grocery store. In Japan we don’t usually have thinly sliced chichen as we don’t use it in our cooking, but that could work for your BF? Hope chicken won’t be too dry and tough though. If you don’t mind, you can cut the chicken into cubes (but use Japanese “Sogigiri” technique – https://www.justonecookbook.com/how_to/sogigiri/).
Fish…. hmm… I’m afraid it might become flaky? Have to figure out not to burn on the bottom of the pot without moving the fish around too much as they break into pieces. Have you had a chance to try already? Sorry about my late response….
Well, I tried this recipe this afternoon, using an Instant Pot Duo Mini (the 3 quart version with a couple fewer buttons, but otherwise what you have), and I found out two things…
(a) You recipe fits in a 3 quart mini pressure cooker nicely, It had more than enough open space under the max fill line, so no worries about over-filling there.
(b) IT WORKS. And it works nicely too. I was especially impressed by how deeply and thoroughly the flavors of the dashi and seasonings penetrated the potatoes, and I think a little more than the usual methods. (To my mind, Nikujaga is really about the potatoes– the meat’s more there to add flavor to them, as is everything else) and they were certainly properly cooked. But more importantly, I was able to use the time that would have been spent constantly checking the pot to make certain it hadn’t boiled dry in other pursuits– since an Instant Pot doesn’t boil dry (unless, perhaps, you leave it cooking for a month?).
Thanks for the surprisingly functional recipe. I didn’t quite expect it to work– I’m very glad it does!
Hi Robert! Hahaha, thank you for your kind feedback. I usually test my recipes several times before I actually share on the blog, so my recipes should work – but I understand everyone has different kitchen experience with different gadgets and skills, so I can’t expect all will come out equally, but I won’t share any recipe if it’s not worth everyone’s time to try. 🙂
Glad to hear you liked this recipe, and thank you for letting me know that you used IP mini! Your feedback will be so valuable for others who have the mini or some people thinking about buying one. Thank you again!
I am SO excited to try this recipe out tonight in my instapot! I love nikujaga (definitely a comfort food growing up), but until recently the city I’m living in hasn’t had a grocery store selling sukiyaki beef. I’ve tried various meat markets and asked for the thinnest cut of beef but it’s definitely hit or miss… Thanks for experimenting with traditional recipes and adapting for the instapot! It’s perfect because I have a parent-teacher conference this evening but dinner will be done when I get home. 🙂
Hello Myooks! When I used to live far from a Japanese grocery store, I had trouble with thinly sliced meat as well. None of butcher could slice thin enough because they try to slice the soft meat. You have to freeze to get that thinly slice. So I did slice my own. Here’s the tutorial:
https://www.justonecookbook.com/how_to/how-to-slice-meat/
Hope you enjoyed the IP Nikujaga! 😀
I made this tonight in my CrockPot Express (their version of the instant pot) and it tasted AMAZING. The potatoes were soft enough to cut with the side of a spoon, and the meat was deliciously tender. The soup was perfectly seasoned and flavored.
Your instructions are always very clear and I appreciate the work that went in to making this instant-pot ready. I will be making this regularly! So easy, so tasty, and not hard to make leftovers for tomorrow.
Thanks you again for all your hard work.
Hi Nessa! Thank you for trying this recipe! I’m so happy to hear you enjoyed this recipe. 🙂
Glad to know that my instructions are easy to understand (I just don’t like long sentences, so my recipe instructions are pretty short. :D).
Thank you for your kind words and feedback!
Hi,m! Would this recipe work in a slowcooker?
Hi Julie! Yes! It should work in a slow cooker (but I’ve never tired it before). 🙂
This was delicious! Thanks for the recipe 🙂
Thanks so much for trying this recipe, Mag!
Hi! Thank you for the Nikujaga recipe. I just bought an Instant Pot, and I am a little intimidated. I made rice, but I want to make nimono. I have burdock root, carrot and konnyaku. Thank you!
Hi Enna! Welcome to the IP club. 🙂 Which part of IP do you feel intimidated by? There is no hissing sound and if you release naturally, you don’t need to be afraid of it at all (and you can stay away from the kitchen all times). 🙂
Nami, I made this for dinner. It was a big hit with everyone. And it came together so quickly for a terrific weeknight meal. I love my instant pot. I served this stew with miso soup, steamed rice and cucumber salad. What would you serve it with?
Hi Christine! Thank you for trying this recipe! I’m so happy to hear you enjoyed it. Hmm, I’d probably served grilled fish to add more protein. 🙂
I made this today, and recipe worked well, but was too sweet for me. I prefer half the sugar of this recipe.
Hi Voly! Thank you so much for trying this recipe and for your kind feedback! 🙂
Hi NAMI,
Thank you for the recipe.just wanting to quadruple the recipe and make it into a main meal. How much liquid or seasoning should I put in. I know It is not linear , if you don’t know the answer , is there a way to find out? How did you come up with the seasoning and one cup of dashi?
Blessings
Jay
Hi Jay! I apologize for my late response. I had been sick and couldn’t get back to you sooner to answer this question. To make sure flavors are soaked in the ingredients, it’s safe to multiply – BUT depending on the size of the pot, you don’t always need to… which is why we need to test and see how it goes. I haven’t quadruple the recipe so I can’t tell for sure… I like mine to have some sauce but other recipes don’t. Some have more sauce… so it also depends on how you enjoy it – over rice, as a side dish, etc etc…
This is so delicious. I didn’t think I could get this flavor at home, but the taste of this recipe is so right and so easy to make. Personally I think the seasoning is just perfect, but my husband likes things a little bit more savory, like the restaurant. So next time, I’ll try an extra tsp of sugar and an extra pinch of salt, especially if we serve it with udon instead of the Konjac noodles.
Hello! Yeah, if you serve udon, it’s possible that you introduce more water as you add the noodles. I hope the next batch will be a perfect one! Thank you so much for trying this recipe! xoxo
Hi Nami! Thank you so much for your tireless efforts to teach us Japanese cooking! Nikujaga is one of my favourite recipes from JOC. I’ve cooked this several times over the winter months here in Canada and it really hits the spot! This is such an easy, but flavourful dish that is perfect for working folks like me.
Hi Elizabeth! Aww, it’s my pleasure! I’m so happy to hear you enjoy this recipe! Thank you for your kind feedback. xoxo
Just made this for the first time. It is soooooo delicious! I wasn’t sure about the yam noodles, but they were perfect with the beef and vegetables. Will definitely make this again. Thank you so much for introducing me to this recipe!
Hi Bern,
Thank you so much for trying this recipe and for your kind feedback.
We’re so glad to hear you enjoyed the dish and make this again! 😊
If I’d like to add noodles to this dish, but do not have access to shirataki noodles, is there a good alternative?
Hi Scott,
The texture will be different from Shirataki noodles, but how about Malony Glass Noodles or Harusame?
Omg so simple and easy to make and soooooo delicious! Always missed this dish back home and travels in Japan. 🥰🥰🥰
Hi Samantha!
Thank you very much for trying this recipe and for your kind feedback! 😊