Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, our family's nikujaga meat and potatoes (without any extra water added). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Our Family's Nikujaga Meat and Potatoes (without any extra water added) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Our Family's Nikujaga Meat and Potatoes (without any extra water added) is something that I have loved my whole life.
Great recipe for Our Family's Nikujaga Meat and Potatoes (without any extra water added). I learned this nikujaga recipe from my mother. The key is to not open the lid while it's simmering.
To begin with this particular recipe, we have to first prepare a few ingredients. 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 cook that.
The ingredients needed to make Our Family's Nikujaga Meat and Potatoes (without any extra water added):
- Prepare Potatoes
- Prepare Onions
- Get Carrot
- Prepare Coarsely chopped thinly sliced beef
- Get Shirataki (konnyaku noodles)
- Make ready Vegetable oil
- Make ready Butter (or margarine)
- Prepare [A]
- Take Soy sauce
- Get Sugar
Quick Nikujaga (Meat and Potato Stew) Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big chunks of potatoes, carrots, and tomatoes. The meat is added for flavor rather than substance, just like most of Japanese cooking. It is simmered in the classic Japanese seasonings of soy sauce, sake, mirin, and sugar.
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!
Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen.
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