Nikujaga With No Water-Added

Name: Nikujaga With No Water-Added
Yield: 3 servings
Cuisine: American
Ingredients: 5 medium Potatoes; 1 Onion; 1 Carrot; 1 packet Shirataki (konnyaku noodles); 200 grams Thinly-sliced pork belly; 2 large Shiitake mushrooms (optional); 5 tbsp ■Soy sauce; 3 tbsp ■Sugar; 1 tbsp ■Sake; 2 tbsp ■Mirin; 2 tsp ■Dashi stock granules

cookpad.japan @cookpad_jp

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!

This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!

This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

cookpad.japan @cookpad_jp

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!

This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!

This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

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Ingredients

3 servings

5 mediumPotatoes
1Onion
1Carrot
1packet Shirataki (konnyaku noodles)
200 gramsThinly-sliced pork belly
2 largeShiitake mushrooms (optional)
Flavoring ingredients:
5 tbsp■Soy sauce
3 tbsp■Sugar
1 tbsp■Sake
2 tbsp■Mirin
2 tsp■Dashi stock granules

Saved

Steps

1

Lightly brown the pork in a frying pan. Add the onion and mix well.
2

Put the pork, onions, carrots, onions, shirataki, etc into a frying pan or pot and add all of the ■ seasonings.
3

Turn the heat down to low, cover with a lid, and simmer for 20~30 minutes until the vegetables are cooked through. During this time, be absolutely sure not to remove the lid.
4

Even without adding water to the pan, there is enough moisture. Let it cool a bit to allow the flavors to really sink in and enjoy!
5

The pictured nikujaga uses May Queen potatoes, which don't fall apart when simmering, but I like the fluffiness when it falls apart, so you can also use Danshaku potatoes.