“Nikujaga” means meat and potatoes in Japanese, and is the typical home dish. Every family has its own way with different combination of ingredients. Our “Nikujaga” uses sliced beef and Shirataki noodle. If it is hard to find sliced beef, ground beef should work too.
Ingredients
200g of sliced beef, cut in 4-5cm
4 mid size of potatoes, cut in 3cm cubes
half onion, sliced in 1fm
half carrot, cut in 2cm cubes
A few snow peas or beans
100g of Shirataki noodle *optional, pour boiled water to shirataki noodle in a strainer, and cut about 5cm
<For sauce>
1 cup of water
3 tablespoons of soy sauce
4 tablespoons of sugar
1 tablespoon of sake
Instruction
1. In a pot, heat about a tablespoon of oil, and lightly saute beef.
2. When about the half of the beef is cooked, add potato, carrot onion and shirataki noodle, and keep cooking.
3. When all the vegetable looks coated with the oil, add water, sake and sugar and cook for 10-15 mins with a cover.
4. Check if the potato and carrot are cooked enough, then add soy sauce and beans. Turn the heat down and cook for 5 mins with a cover.