Nikujaga (beef and potato stew) is a very popular dish in Japan and it's a comfort food for many Japanese people. I sometimes have cravings for Nikujaga.
With the soup & stew donabe, "Miso-shiru Nabe", I can make the wonderfully deep-flavored nikujaga. I used the (American) Kobe Beef belly slices for this dish, and even after long simmering (total about 30 minutes), the meat was still so succulent and rich in flavor. All the vegetables and konnyaku were so flavorful, too.
You can find this nikujaga recipe on toiro's website.
To serve with Nikujaga, I made the simple brown rice with a little amount of each millet and quinoa. With the double-lid donabe rice cooker, "Kamado-san", I can make the very tasty brown rice, too. The "whole" brown rice would require extra soaking time and cooking time, but with the partially-polished brown rice, you can cook it just like you cook the regular white rice (same soaking time and same cooking time). To this, I added one table spoon of each millet and quinoa, and 3 extra spoons water and cooked them together.
The rice was so fluffy and excellent.
Happy donabe life.
