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Millefeuille Nikujaga ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

potato : 1 piece
Beef top : 100g
onion : 1/2 piece
Shirataki : 1 bag
water : 300cc
Noodle soup : 100cc
sugar : 1 tablespoon

Time required

30minutes

Procedure

1) Prepare the ingredients 01:09
Rinse the potatoes with water, remove the sprouts and slice into 3 mm widths.
Slice the onion into 3mm widths.
Wash the shirataki noodles with water and cut them into pieces that are easy to eat.
2) Arrange the ingredients 03:32
On a bakeware, put potatoes, onions, and beef in this order in a mille-feuille shape, arrange them in a circle, and put shirataki noodles in the middle.
3) Season 05:13
Add water, noodle soup, and sugar to the bowl, mix well, and put in the dish of 2) until the ingredients are flat.
Wrap it lightly and heat it in a 700w microwave for about 15 minutes to complete.

Point

・ This time, I used new potatoes, so I didn't peel them, but in the case of normal potatoes, I use them after peeling them.
・ Be sure to wash the noodles with water even if you don't need to remove the lye.
・ By arranging the ingredients in a mille-feuille shape, the beef does not shrink even when heated, the taste of each is soaked in, and the gaps allow the water to spread and the whole to be cooked efficiently. If it is boiled, the shape of the material will collapse, but since it is cooked in the microwave, it will have a beautiful finish that makes the best use of the shape.