4 Japanese Crock-Pot Ideas

Japanese Dishes So Good You'll Want to Make Them Every Week

If you've never thought about making Japanese fare in a Crock-Pot, it's time to think again. These four authentic dishes are easy to prepare in a slow-cooker, saving you time on meal preparation while offering up tasty delights the entire family will enjoy.

1. Slow-Cooker Pork Teriyaki Rice

Teriyaki sauce has a pleasing flavor that even a finicky eater might enjoy. This pork teriyaki rice recipe cooks everything at the same time, making meal preparation less of a hassle. Mix soy sauce, garlic, ginger, honey and mirin in a bowl. Then marinate thinly cut strips of pork tenderloin in the bowl for an hour, keeping the bowl in the fridge. While the meat marinates, rinse off uncooked rice. Pour the rice, meat, marinade and your favorite stock in the Crock-Pot; cover, and cook on high for 2 hours. Add frozen veggies and cook 10 more minutes before serving.

2. Nikujaga Japanese Beef Stew

This tasty dish puts a Japanese spin on meat-and-potatoes fare, plus it's incredibly simple to prepare. Add 2 pounds of beef stew meat, cubed, to a Crock-Pot, along with water, sake, sugar, soy sauce and salt. Add baby carrots, cubed peeled potatoes and a diced onion. Cover, and cook on low for 10 to 12 hour or on high for 4 to 6 hours. Enjoy!

3. Savory Japanese Beef Curry

A popular Japanese curry sauce mix is the star of this simple dish that works really well in a Crock-Pot. Break bits of the curry roux "brick" apart and set them in the bottom of the slow cooker. Add water, and then top with cubed beef. Add more water to cover the beef, if necessary. Add cut potatoes and carrots, followed by onion slices. Cook on high for 2 hours, then on low for 4 more. Add broccoli florets and cook for 30 more minutes.

4. Slow Cooker Ramen Soup

Inexpensive packets of ramen soup may taste good, but they're usually not very healthy. This version uses healthier ramen noodles, paired with real meats and veggies. Place 1 pound boneless chicken breast or pork in the Crock-Pot, followed by 6 cups water, garlic cloves, sliced ginger, green onions, soy sauce and sesame oil. Cook on low for 6 to 8 hours or on high for 2 to 3. Skim off the fat; then remove and shred the meat. Add ramen noodles and sliced mushrooms, cooking until the noodles are tender. Spoon into bowls, and add the meat and toppings such as bean sprouts or bok choy.

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