Our Family's Nikujaga Meat and Potatoes (without any extra water added). 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) 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!) Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, our family's nikujaga meat and potatoes (without any extra water added). It is one of my favorites food recipes. For mine, I am going to make it a little 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.

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To get started with this recipe, we have to prepare a few components. 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):

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

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!.

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. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.

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