Recipe: Appetizing Our Family's Nikujaga Meat and Potatoes (without any extra water added)

Our Family's Nikujaga Meat and Potatoes (without any extra water added). Nikujaga (meat and potatoes) is a popular dish in Japan. Stir the dashi soup, soy sauce, sake, and sugar After I cook this dish our Japanese foreign exchange student adds more sugar and soy sauce to taste (Kamada brand is the best!) _Nikujaga_, stewed potatoes with meat, is a staple of Japanese home cooking. It's filling and comforting It's filling and comforting, and appears quite frequently for dinner at our house.

It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. Potatoes used in Nikujaga are anything you like. 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 achieve it.

Ingredients of Our Family's Nikujaga Meat and Potatoes (without any extra water added)

1. You need 500 grams of Potatoes.
2. Prepare 600 grams of Onions.
3. It's 150 grams of Carrot.
4. It's 200 grams of Coarsely chopped thinly sliced beef.
5. It's 1 bag of Shirataki (konnyaku noodles).
6. You need 1/2 tbsp of Vegetable oil.
7. You need 1 tbsp of Butter (or margarine).
8. It's of [A].
9. It's 6 tbsp of Soy sauce.
10. Prepare 4 tbsp of Sugar.

If you like soft and fluffy, use Russet potatoes. Add the potatoes, carrots, and shirataki noodles. Add dashi stock and Seasonings bring to a boil. Please do not use my images without my permission.

Our Family's Nikujaga Meat and Potatoes (without any extra water added) step by step

1. 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..
2. Be sure to use a pan that has a lid..
3. Heat the oil in the pan, and stir-fry the onions over medium heat for 2 minutes..
4. 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..
5. Simmer over medium-low heat with the lid on for 15 minutes. After 15 minutes, mix everything up from the bottom..
6. 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..
7. This much moisture came out of the vegetables..
8. The nikujaga tastes even better the next day. But it's still delicious the day you make it..
9. Try making "Nikujaga Croquettes" with any leftovers!.
10. There's really no need to peel the carrots!.

If you'd like to share this recipe on your site, please re-write the Nikujaga looks fabulous! I love this meat and potatoes dish, it looks delicious. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Otherwise, the meat will get dried out. As the name implies, you need to add potatoes, but you can also add carrots and onions for color and flavor.