Hello, I am Laura. Today, we’re going to prepare our family’s nikujaga meat and potatoes (without any extra water added) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Our Family’s Nikujaga Meat and Potatoes (without any extra water added) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook our family’s nikujaga meat and potatoes (without any extra water added) using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Our Family’s Nikujaga Meat and Potatoes (without any extra water added):
- Get 500 grams Potatoes
- Get 600 grams Onions
- Take 150 grams Carrot
- Make ready 200 grams Coarsely chopped thinly sliced beef
- Get 1 bag Shirataki (konnyaku noodles)
- Get 1/2 tbsp Vegetable oil
- Prepare 1 tbsp Butter (or margarine)
- Get [A]
- Take 6 tbsp Soy sauce
- Prepare 4 tbsp Sugar
Steps 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 this up for this exceptional dish our family’s nikujaga meat and potatoes (without any extra water added) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
