Recommended recipes using a pressure cooker

Pressure Cooker（圧力鍋）

atsuryoku nabe = Pressure cooker

About pressure cooker

A pressure cooker is a convenient cooking appliance that can soften food in a short amount of time. In addition to stewing, you can also steam ingredients and cook rice.

There are two types of pressure cookers: “pressure cookers” that heat on a gas stove or IH stove, and “electric pressure cookers” that use electricity. T-Fal and Fissler are well-known, but there are many other manufacturers that sell them.

Pressure is expressed in kPa, and the higher the kPa, the higher the temperature inside the pot and the shorter the cooking time.

The pressure cooker I use is a T-fal “Clipso Minut Easy”. The content is 4.5L.　This is 65kPa, and it takes 5 minutes to steam vegetables and 25 to 30 minutes to soften the bones of fish. Although it does not have high specs, it has been working successfully for many years without any failures.

Iris Ohyama’s electric pressure cooker (KPC-MB3) has a pressure of 70kPa and a capacity of 3.0L. I like that it doesn’t emit steam while cooking. Also, it is very convenient that the cooking time is displayed on the screen, including the time until the pressure is released.

Next time I buy one, I’d like to get a high-pressure model of 100-150kpa.

Pressure cookers can only be filled with ingredients up to about 2/3 of the pot. Legumes should be cooked in less than 1/3 quantity. It is said that around 2.5L is suitable for a person living alone, and around 3-5.5L for two or more people.

Also, if you are using an IH cooking heater, please note that you will not be able to use it unless you choose an IH compatible pressure cooker.

Recommended recipes using a pressure cooker

Here are some recommended recipes using a pressure cooker. Please see the individual articles for detailed recipes.

Buta no kakuni (Braised pork belly)

This is a butano kakuni recipe that is made using a pressure cooker. With its unique texture and rich flavor, it’s a dish you’ll want to eat again and again.

Beef stew

This is a recipe for beef stew made in a pressure cooker. You can make beef so tender that it melts in your mouth in just a short amount of time.

Ohagi (Anko mochi)

Ohagi is a traditional Japanese sweet. It is made by wrapping glutinous rice in anko (red bean paste). Surprisingly, it’s easy to make!

Doteni (Simmered beef tendon with miso)

Doteni is a dish made by simmering motsu (pork or beef innards), vegetables, and konnyaku with mame miso, and is one of Nagoya’s representative local dishes.

Taro soboroni (Simmered taro and ground chicken)

Soboroni is a word that refers to simmered dishes using ground meat. In this recipe, taro potato and ground pork are simmered in a pressure cooker.

Oshiruko ( Sweet Red Beans Soup)

Oshiruko is a Japanese dessert made of sweet red bean soup topped with roasted mochi rice cakes, also known as zenzai. Make sure to try this traditional dessert

Beef tendon curry (Gyusuji curry)

This gyusuji curry (beef tendon curry) is worth the time and effort it takes to make. Enjoy the melt-in-your-mouth texture of gyusuji!

Tebamoto daikon (Chicken Wing and Radish Stew)

This dish is made by simmering chicken wings and daikon radish and seasoning it with black vinegar, soy sauce, and sugar. We recommend using a pressure cooker.

Buri Sakamushi (Steamed Yellowtail)

Sakamushi is a cooking method in which ingredients are sprinkled with sake and steamed. The sake makes the fish plump and soft, with no unpleasant odor.

Borscht

Borscht is known as one of the three great soups in the world. This recipe has been slightly adapted to make it easier for Japanese people to eat.

Tomato curry

This tomato curry uses tomatoes instead of some of the curry roux, making it healthy and low in salt and fat. Also, it uses healthy soybeans instead of potatoes

Gyusuji nikomi (Beef Tendon and Radish Stew)

If you have a pressure cooker, please try our “daikon radish and beef tendon (gyusji) stew.”You will be shocked by the texture and flavor of this dish.

Tori Ham

This is a popular recipe for Tori ham (steamed chicken breast). It contains protein and good fats, so it is recommended for those who are training or dieting.

Iwashi Umeni (Simmered Sardin with Salted Japanese Apricot)

I simmered sardines(iwashi), umeboshi and ginger in soy sauce. A menu rich in nutrients that are good for the body, such as calcium, IPA, and EPA

Nikujaga (Japanese Potato and Beef Stew)

Nikujaga is beef and potatoes simmered in soy sauce and sugar, and is one of Japan’s traditional home-cooked dishes. I cook it in a pressure cooker.

Buri Daikon Aradaki (Simmered Yellowtail and Radish)

This is a delicious fish dish perfect for winter. Seasonal yellowtail ara(head and bones parts) and Japanese daikon radish are simmered in a pressure cooker.

Oden (Japanese hot pot dish)

Oden is a type of classical hot pot dish. Japanese Oden soup recipe requires only four ingredients. It will warm your body and soul in cold winter.