There is a category of cooking in almost every cuisine, “mother’s cooking”. It means something that’s simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother’s flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother’s cooking.
This meat and potato dish only contains a small amount of meat, which is basically there for flavor rather than substance. This is quite typical of Japanese cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.
- dark sesame oil
- medium onion
- small piece fresh ginger
- dashi soup stock
- mirin
- chopped green onions for garnish
So delicious! You can also add: onions
- cooked rice
- chopped ham
- Oil for cooking
- Salt and pepper
- Tbs. dry mustard powder reconstituted with enough water to make a paste
- tahini oil
- dark sesame oil
- Tbs. rice vinegar or cider vinegar
- Tbs. soy sauce
- Optional: 1 scrambled egg
- Fillings of your choice
- Seaweed
- skim or lowfat milk or plain soymilk
- sugar or honey
- baking soda
- chopped walnuts
- rice wine vinegar
- small cucumber
Serve with chopped tomatoes, onions, jalapeño peppers, bell peppers, and cilantro.
CALORIES 342 (17% from fat); FAT 6.3g (sat 1.7g,mono 1.1g,poly 2.2g); PROTEIN 37.2g; CHOLESTEROL 69mg; CALCIUM 177mg; SODIUM 418mg; FIBER 4.4g; IRON 2.6mg; CARBOHYDRATE 34.2g
- lime juice
- red wine vinegar
- red onion
- reduced-fat sour cream
- jalapeno peppers
- olive oil
- vinegar
- dill
- basil
- garlic flakes
Taste of Home = Lola Baxter
- cp sour cream
- GLAZE
- cps confectioners sugar
- lemon juice