Tuesday, February 06, 2007

Still Experimenting...

Nikujaga (Simmered Meat & Potatoes)
I know. You see carrot and onion, too. But even in its Japanese name,
only meat and potatoes are mentioned.

I was hoping to be able to post "my" nikujaga recipe here this time, but I was not satisfied with the result. Mmmm... more trials and errors... :(



Anonymous said...

Obachan what is nikujaga?? Is it like stew? Looks yummy and I am starving but to tired to cook dinner~

obachan said...

Hi Ireney,
I may be wrong but stew sounds like a dish that you eat the soup with a spoon, but we almost never do that with nikujaga. Sometimes I simmer this down until very little soup is left in the pot. This is meat and potatoes simmered with other ingredients (typically carrot, onion and konnyaku noodles) in sweet-and-salty broth. Hearty, typical Japanese winter dish.

Chubbypanda said...

Yummy! I use the kiri-otoshi cut of beef for mine. The name amuses me, since it's also a cut we learn in iaido.

Annie said...

i can't tell you how excited i was to see this post. i've yet to find a nikujaga recipe that is totally satisfying. hope you don't mind me stealing yours once youve posted it.

obachan said...

Wow, I didn't know that the word "kiri-otoshi" had anything to do with iaido. Mmmm...live and learn. :) Thanks for the info.

Oh, you are welcome to steal my recipe when I come up with a satisfying one, but be warned...It might be sometime in the 22nd century... :P