Our Family's Nikujaga Meat and Potatoes (without any extra water added)
This no-water added nikujaga (meat and potatoe stew) recipe was passed down to me by my mother. It's cooked using the moisture of the vegetables only. The butter added at the end imparts a rich flavor to the dish.
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.
Be sure to use a pan that has a lid.
Heat the oil in the pan, and stir-fry the onions over medium heat for 2 minutes.
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.
Simmer over medium-low heat with the lid on for 15 minutes. After 15 minutes, mix everything up from the bottom.
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.
This much moisture came out of the vegetables.
The nikujaga tastes even better the next day. But it's still delicious the day you make it.
Try making "Nikujaga Croquettes" with any leftovers!
Recipe ID: 1297352
There's really no need to peel the carrots!
Story Behind this Recipe
I learned this nikujaga recipe from my mother.
The key is to not open the lid while it's simmering. Since this is simmered using the moisture in the vegetables only, the flavors really penetrate the ingredients well, and it's delicious as soon as it's done.