My Family's Favorite Nikujaga (Japanese Meat & Potatoes)

Name: My Family's Favorite Nikujaga (Japanese Meat & Potatoes)
Yield: 5 servings
Cuisine: American
Ingredients: 200 grams Beef (thinly sliced); 1 Carrot; 1 Onion; 1 packet Shirataki noodles; 4 medium Potatoes; 1 few Snow peas; 400 ml Water; 3 tbsp ☆Sugar; 2 tbsp ☆Sake and mirin; 5 tbsp ☆Soy sauce

cookpad.japan @cookpad_jp

Nikujaga is one of my favorite recipes. I wanted to remember it, so I wrote it down here.

I noted for 2 cups of water, but you want to add enough water to cover the potatoes.
If you let the Nikujaga cool down first and then re-heat it, the flavors will penetrate the ingredients better. Recipe by Hirai fujin

Nikujaga is one of my favorite recipes. I wanted to remember it, so I wrote it down here.

cookpad.japan @cookpad_jp

Nikujaga is one of my favorite recipes. I wanted to remember it, so I wrote it down here.

Saved

Ingredients

5 servings

200 gramsBeef (thinly sliced)
1Carrot
1Onion
1packet Shirataki noodles
4 mediumPotatoes
1few Snow peas
400 mlWater
3 tbsp☆Sugar
2 tbsp☆Sake and mirin
5 tbsp☆Soy sauce

Saved

Steps

1

Peel the carrot and potatoes. Cut the carrot roughly, and cut the potatoes into 4-6 pieces each. Soak the potatoes in a bowl of water, and then drain.
2

Cut the beef into easy to eat pieces. Slice the onion into 1 cm wedges lengthwise. Rub the shirataki noodles with salt and rinse well.
3

Heat vegetable oil (not listed) in a pan, and stir fry the onion briefly (no need to stir fry until it's wilted). Add the beef.
4

When the beef starts to change color, add carrot, potatoes and shirataki noodles, and continue stir frying.
5

Stir fry briefly, then add water and ☆ ingredients. Simmer over low heat, while skimming off any scum.
6

When a toothpick pierces easily through a potato, it's done. Turn the heat off and leave for a while to let the flavors penetrate.
7

Garnish with snow peas blanched in salted water, and serve.