Steps to Make Super Quick Homemade Our Family's Nikujaga Meat and Potatoes (without any extra water added)

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The ingredients needed to make Our Family's Nikujaga Meat and Potatoes (without any extra water added):

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

Often, konnyaku yum noodles called shirataki (please visit the post Sukiyaki to see more photos of shirataki). 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. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが) I usually cook Nikujaga in dashi because it adds umami, but low-sodium beef stock, or even water Because there are plenty of potatoes in it, Nikujaga can be served by itself with a frosty beer, but it's.

Instructions to make Our Family's Nikujaga Meat and Potatoes (without any extra water added):

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!

It's a comfort food and the Otherwise, the meat will get dried out. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが) I usually cook Nikujaga in dashi because it adds umami, but low-sodium beef stock, or even water Because there are plenty of potatoes in it, Nikujaga can be served by itself with a frosty beer, but it's. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves.

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