Nikujaga!

Nikujaga I guess in every country you have something like this dish… something that functions as an indicator of how good you cook as a housewife or a mother. In other words, if you are good at cooking certain dishes, everyone around you would say “OH, you’ll make a good wife/mother.” You know what I mean? In Japan, this nikujaga and maybe miso soup fall into this category. I’m not good at cooking either of them, as you can tell from the fact that I’m still single ;P The name nikujaga simply means meat (niku) and potatoes (jagaimo). This is my favorite, but I still cannot make it exactly the way I want. I tend to make it a bit too sweet… then the nikujaga alone testes pretty good, but when eaten with cooked white rice, I feel that it’s not the perfect match. I’m still in search of a tasty but not too sweet or too salty nikujaga recipe that goes well with white rice. I’ve experimented some tips like adding a bit of sesame oil when sautéing or adding just a little butter at the end, but I'm still not satisfied yet. The one I made today wasn’t such a great success. Well, I’ll keep trying…like all other on-going experiments in my kitchen, not because I want to hunt a husband but simply because I want to become able to cook and enjoy my "dream nikujaga."