How to Prepare Quick Our Family's Nikujaga Meat and Potatoes (without any extra water added)

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Our Family's Nikujaga Meat and Potatoes (without any extra water added). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Our Family's Nikujaga Meat and Potatoes (without any extra water added), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Nikujaga Meat and Potatoes (without any extra water added) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Our Family's Nikujaga Meat and Potatoes (without any extra water added) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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 it.

I learned this nikujaga recipe from my mother. The key is to not open the lid while it's simmering. Since this is simmered using the moisture in the vegetables only, the flavors really penetrate the ingredients well, and it's delicious as soon as it's done. For 4 to 6 servings. Recipe by FarmersK

Ingredients and spices that need to be Prepare to make Our Family's Nikujaga Meat and Potatoes (without any extra water added):

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

Steps to make 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!

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