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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my family's favorite nikujaga (japanese meat & potatoes). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

My Family's Favorite Nikujaga (Japanese Meat & Potatoes) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. My Family's Favorite Nikujaga (Japanese Meat & Potatoes) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have my family's favorite nikujaga (japanese meat & potatoes) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make My Family's Favorite Nikujaga (Japanese Meat & Potatoes):
  1. Make ready 200 grams Beef (thinly sliced)
  2. Get 1 Carrot
  3. Take 1 Onion
  4. Prepare 1 packet Shirataki noodles
  5. Get 4 medium Potatoes
  6. Take 1 few Snow peas
  7. Make ready 400 ml Water
  8. Take 3 tbsp ☆Sugar
  9. Get 2 tbsp ☆Sake and mirin
  10. Take 5 tbsp ☆Soy sauce
Instructions to make My Family's Favorite Nikujaga (Japanese Meat & Potatoes):
  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.

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