Hello, I’m Joana. Today, we’re going to make our family’s nikujaga meat and potatoes (without any extra water added) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Our Family’s Nikujaga Meat and Potatoes (without any extra water added) Recipe
Our Family’s Nikujaga Meat and Potatoes (without any extra water added) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Our Family’s Nikujaga Meat and Potatoes (without any extra water added) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have our family’s nikujaga meat and potatoes (without any extra water added) using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Our Family’s Nikujaga Meat and Potatoes (without any extra water added):
- Get 500 grams Potatoes
- Make ready 600 grams Onions
- Make ready 150 grams Carrot
- Prepare 200 grams Coarsely chopped thinly sliced beef
- Take 1 bag Shirataki (konnyaku noodles)
- Make ready 1/2 tbsp Vegetable oil
- Prepare 1 tbsp Butter (or margarine)
- Get [A]
- Make ready 6 tbsp Soy sauce
- Get 4 tbsp Sugar
Instructions to make Our Family’s Nikujaga Meat and Potatoes (without any extra water added):
- Peel the potatoes and cut into bite sized pieces. Cut the onions into wedges. Cut up the carrot roughly. Cut the konnyaku noodles into easy to eat pieces.
- Be sure to use a pan that has a lid.
- Heat the oil in the pan, and stir-fry the onions over medium heat for 2 minutes.
- Add the carrot and potatoes and stir fry. When everything is coated with oil layer the shirataki and beef on top, then add the [A] ingerdients and put on the lid. Don’t mix the contents of the pan.
- Simmer over medium-low heat with the lid on for 15 minutes. After 15 minutes, mix everything up from the bottom.
- Put the lid back on and simmer for another 8 to 10 minutes. When a skewer goes through a piece of potato easily, add the butter or margarine. When it melts the dish is done.
- This much moisture came out of the vegetables.
- The nikujaga tastes even better the next day. But it’s still delicious the day you make it.
- Try making Nikujaga Croquettes with any leftovers!
- There’s really no need to peel the carrots!
So that’s going to wrap it up for this distinctive dish our family’s nikujaga meat and potatoes (without any extra water added) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
