Cut the potatoes into large bite-size chunks, cut the carrot into smaller rough pieces, and slice the onion thickly so it holds its shape while cooking.
Stir together the soy sauce, sugar, dashi powder, sake, mirin, and water to create the savory-sweet broth that defines this Nikujaga recipe.
Place the sliced beef into the rice cooker pot separating the slices, add the vegetables, pour the sauce over the top, and gently mix until everything is evenly coated.
Select the regular or standard cook setting, not quick cook mode, because the potatoes need enough time to become tender and absorb the flavor properly.
Once it finishes cooking, you can serve it right away, but leaving it on keep warm for a little longer makes this Japanese beef stew with potatoes even more flavorful.
