Niku-Jaga, revisited
Even though the name itself doesn't mention them, carrots and onions play important roles here. This time I had a giant carrot from a local farm stand. In fact, that was a major reason that I have decided Niku-Jaga. Many vegetables here are larger than those in Japan. Carrots are one of a few exceptions. When I though the farmer's oversized carrot, it reminded me of Japanese carrots and that I have't made Niku-Jaga for a while. Like the before, I used rib eye steak for Niku, which was tender even after being reheated. I added extra potatoes to make the dish sufficient. The result was very delicious, of course. The familiar, rather nostalgic taste made me feel comfortable.
