Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, my family's favorite nikujaga (japanese meat & potatoes). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
My Family's Favorite Nikujaga (Japanese Meat & Potatoes) is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. My Family's Favorite Nikujaga (Japanese Meat & Potatoes) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my family's favorite nikujaga (japanese meat & potatoes) using 10 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make My Family's Favorite Nikujaga (Japanese Meat & Potatoes):
- Take 200 grams Beef (thinly sliced)
- Get 1 Carrot
- Take 1 Onion
- Take 1 packet Shirataki noodles
- Get 4 medium Potatoes
- Make ready 1 few Snow peas
- Get 400 ml Water
- Make ready 3 tbsp ☆Sugar
- Make ready 2 tbsp ☆Sake and mirin
- Get 5 tbsp ☆Soy sauce
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Steps to make My Family's Favorite Nikujaga (Japanese Meat & Potatoes):
- 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.
- 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.
- 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.
- When the beef starts to change color, add carrot, potatoes and shirataki noodles, and continue stir frying.
- Stir fry briefly, then add water and ☆ ingredients. Simmer over low heat, while skimming off any scum.
- 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.
- Garnish with snow peas blanched in salted water, and serve.
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