Nikujaga W/O Potatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 tbsp Yamasa Kombu Tsuyu 8 oz Shirataki Noodles, JFC - Large Serving (by JPMATHESON) .5 cup, chopped Carrots, raw 3 oz Beef chuck roast broiled or roasted
Open shirataki bag and rinse well in iunder cold running water. Place shirataki noodles in small pot and cover with water. Add 1 Tablespoon of the Tsyuu to the water and bring to a boil. Boil for 7 min.
In another pot combine 1/4 cup of water and remaining Tsuyu. I use fresh carrots because I like a slight crunch but frozen works just as well. Add precooked meat. If meet has not already been cooked then chop small and simmer in the Tsyuu until cooked through.
Drain the noodles well and add to meat mixture. cook an additional 5 min until flavors are combined. Cool slightly.
Can be garnished with dried seaweed or chopped greenonions if you prefer.
Serving Size: 2
In another pot combine 1/4 cup of water and remaining Tsuyu. I use fresh carrots because I like a slight crunch but frozen works just as well. Add precooked meat. If meet has not already been cooked then chop small and simmer in the Tsyuu until cooked through.
Drain the noodles well and add to meat mixture. cook an additional 5 min until flavors are combined. Cool slightly.
Can be garnished with dried seaweed or chopped greenonions if you prefer.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 153.1
- Total Fat: 8.6 g
- Cholesterol: 35.0 mg
- Sodium: 1,034.5 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.9 g
- Protein: 9.6 g
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