Nikujaga (肉じゃが) literally means "meat and potatoes" in Japanese. It's an easy stew that's a staple in homes around Japan. As you may have guessed, it's made with meat and potatoes simmered in a stock seasoned with soy sauce and a little sugar. In my post this week I've found a way to make this simpler by doing away with the stock and adding fresh tomatoes instead. They not only add a ton of umami, they add sweetness and a subtle tang that brings balance to the dish.
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