{"id":1879,"date":"2009-01-10T20:50:12","date_gmt":"2009-01-11T00:50:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1879"},"modified":"2009-01-11T01:44:49","modified_gmt":"2009-01-11T05:44:49","slug":"meat-and-potato-stew%e8%82%89%e3%81%98%e3%82%83%e3%81%8c%e3%82%a4%e3%82%bf%e3%83%aa%e3%82%a2%ef%bd%9e%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1879&lang=en","title":{"rendered":"Meat and Potato Stew
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Meat and Potato Stew<\/strong>
\nDinner January 9, 2009<\/em><\/p>\n

“Meat and Potato Stew”, sounds boring? Well, one of the most popular comfort foods in Japan is called “niku-jaga”, which literally means meat and potatoes. Potatoes and thinly sliced meat (usually beef), and some vegetables (such as onion) are cooked in liquid mainly made of soy sauce and sugar. The resulting dish looks rather like a stew. I make the traditional “niku-jaga”, too, but this time I decided to jazz it up a little and made it a kind of Italian style, using tomato and white wine instead of soy sauce. Grated lemon, and chopped parsley and rosemary were added on top before serving. You don’t really need this, but the lemon and herb mixture gives a nice additional colors and flavors. Terry and I really liked the Rosemary flavor for this stew. <\/p>\n

Meat and Potato Stew: onion, extra thin beef slices, white wine, canned tomato, beef paste, bay leaf, dry oregano, dry thyme, brown sugar, soy sauce, salt, pepper, lemon zest, parsley, rosemary<\/p>\n

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Meat and Potato Stew Dinner January 9, 2009 “Meat and Potato Stew”, sounds boring? Well, one of the most popular comfort foods in Japan is called “niku-jaga”, which literally means meat and potatoes. Potatoes and thinly sliced meat (usually beef), and some vegetables (such as onion) are cooked in liquid mainly made of soy sauce […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-1879","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1879"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1879\/revisions"}],"predecessor-version":[{"id":1931,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1879\/revisions\/1931"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}