Our Familys Nikujaga Meat and Potatoes without any extra water added - carrot

Method

• 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!
• There's really no need to peel the carrots!