Thursday, December 6, 2012
Stewed Potatoes and Beef, Japanese Style 肉じゃが
This dish is a "go-to" for many Japanese households, but since I'm not too enthusiastic about having a potato-dominated dish with rice (carbs on carbs...), I only make it every now and then. But when I do make it, I make it without shortcuts - starting from making the basic Japanese dashi stock (broth of bonito flakes and dried kombu seaweed) from scratch. I tend to go easy on the soy sauce, sake, mirin, and dark sugar to give it a delicate flavor, which makes a better pairing with sake (or other alcoholic beverages) than with rice.