Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, our family's nikujaga meat and potatoes (without any extra water added). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Our Family's Nikujaga Meat and Potatoes (without any extra water added) is something that I’ve loved my whole life.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Our Family's Nikujaga Meat and Potatoes (without any extra water added):
- Take 500 grams Potatoes
- Prepare 600 grams Onions
- Get 150 grams Carrot
- Take 200 grams Coarsely chopped thinly sliced beef
- Take 1 bag Shirataki (konnyaku noodles)
- Prepare 1/2 tbsp Vegetable oil
- Prepare 1 tbsp Butter (or margarine)
- Take [A]
- Get 6 tbsp Soy sauce
- Make ready 4 tbsp Sugar
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 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. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
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!
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. If you like soft and fluffy, use Russet potatoes. Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick.
So that is going to wrap it up with this exceptional food our family's nikujaga meat and potatoes (without any extra water added) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
