Today I'm making traditional Japanese food, nikujaga.
Before I have always tended to make it quite dry, to say soupless.
But during my recent Japanese trip W's mami showed me her style and I liked it much better!
So today I'm trying it with lot's of katsuonushi and konbu soup stock. We'll see how it will turn out...
Unfortunately my shirataki noodles are out, so I have to make it without it.
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