Simple Way to Prepare Favorite Our Family's Nikujaga Meat and Potatoes (without any extra water added)

Hello everybody, it is me, Dave, welcome to my recipe page. 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. For mine, I am going to make it a bit unique. This will be really delicious.

Our Family's Nikujaga Meat and Potatoes (without any extra water added) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Our Family's Nikujaga Meat and Potatoes (without any extra water added) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first 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 can achieve it.

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

1. Get 500 grams Potatoes
2. Make ready 600 grams Onions
3. Prepare 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. Make ready 6 tbsp Soy sauce
10. Take 4 tbsp Sugar

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!

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