The last time my fiance and I visited Hawaii, we went to Chinatown in Honolulu to enjoy a delicious bowl of beef noodle soup. It was perfect; well-seasoned broth and fresh chewy noodles topped with heavenly slices of beef in one, umami-packed $5 bowl. This was my third favorite meal the whole trip, which was a difficult feat to manage considering the amount of amazing food we hunted down. For those of you who are wondering, Sushi Gaku and Okata Bento came in first and second.
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.
After returning from Cali, I discovered that the season had truly changed in Virginia. In reaction to this, or rather, over-reaction, I decided to do an entire week of crock pot cold weather meals. I picked up a new cooking magazine, the Cooking Light Slow Cooker to the Rescue edition, and had a field day. My first experiment? Slow Cooker beef stew, and it was nomilicious!