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Nikujaga | Shirogohan.com channel's recipe transcription

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White rice.com channel

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Ingredients

Potato (Baron potato) : 500g (about 3-4 pieces)
onion : 1 piece (about 250g)
Beef (cut off or chopped) : 150-200g
Thread konjac (Shirataki) : 100g
Silk pod : 10 sheets
Salad oil : 1 tsp
water : 300ml
Dark soy sauce : 4-4 tbsp and 1/2 tbsp
sweet sake : 3 tbsp
Liquor : 3 tbsp
sugar : 3 tbsp

Time required

42minutes

Procedure

1) Prepare 00:25
Peel the potatoes and onions, cut the potatoes into 3 cm square pieces, and cut the onions into combs 1 to 1.5 cm wide.
Cut the thread konjac into half to one-third the length and boil it lightly in boiling water.
Wash the silk pods and set aside the streaks.
2) stir fry 01:23
Add vegetable oil to the pan and fry the potatoes and onions.
Fry while mixing from the bottom, and when the vegetables are a little clear, add a certain amount of water.
3) Stew 02:11
When the broth of the pot skin is boiling, add beef and loosen it with chopsticks so as not to get lumpy.
Add shirataki noodles and simmer.
4) Add seasoning 02:54
When the broth is boiling, tilt the pot a little and remove the lye that comes out of the meat.
Add all the seasonings, mix the whole, cover with a lid and cook for about 10 minutes.
5) Boil down 03:38
Make sure the potatoes are cooked, remove the lid, and simmer for another 5-6 minutes.
6) Finish 04:34
If the broth is low and the ingredients are soaked in taste, put the silk pods in the broth in the pot and simmer for 1-2 minutes.
Serve on a plate.

Point

・ Nikujaga recipe that uses only two vegetables, potatoes and onions, and finishes deliciously without dashi stock.
・ The potatoes used for meat and potatoes are recommended because the taste is easily absorbed when the baron potatoes are stewed.
・ Beef can be easily purchased, such as chopped or cut off. Avoid those with too much fat or no fat at all, and we recommend those with a moderate amount of fat.
-If you don't have a drop lid, you can cut out aluminum foil and use it as a substitute.
・ Freshly made is delicious, but once cooled, the taste is even more soaked and delicious.