Niku Jaga is a Japanese style meat and potato stew that’s quick, easy, and reheats well. It’s a soy sauce-based stew, so this dish is packed with that umami flavor Japanese food is so well known for. You can also make this dish with pork, chicken, venison, bison, or turkey. It’s very flexible and versatile.
I realize I’m several days late on this week’s post, but I will get something up before Sunday. Also, expect a post on Monday/Tuesday as well; I’m not skipping the week, just a bit delayed. Finally, I was rereading my last szechuan green beans post and realized the cooking time wasn’t quite right. I’ve adjusted it and added a new-and-improved picture to the header.
Next post is Niku Jaga, a Japanese style meat and potato stew, Nommmm.
Thanks for your patience!
Here is a quick green bean recipe that is positively delicious. Sweet, spicy, and a little bit tangy make these Chinese-style beans go perfectly as a side dish for almost any Asian meal. I recommend pairing them with rice and tonkatsu, yummm.
As promised, here is my Pasta Alfredo recipe. I love this dish because I can actually eat it, despite my weird dairy “allergies”. I make the sauce with 4 tbsp butter per 1 lb of pasta and fat free milk. It’s still just as creamy as Alfredo with real cream in it, but a little bit less fatty and 100% cheese-less. I hope you enjoy eating it as much as I do!