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Although chef José Andrés is the best ambassador of Spanish gastronomy, he is also passionate about cuisine from all over the world and, therefore, whenever he can, he recommends exotic dishes. On his website Longer Tables he usually dedicates different articles to introduce the team that is part of his restaurants. While talking about Koji Terano, from the R&D team, of Japanese origin, he wanted to recommend an Asian dish that is one of those grandmother’s homemade recipes: the Nikujaga.
Literally that word means “meat and potatoes” and it is one of the most emblematic dishes of Japanese home cooking. Like all traditional recipes, each household makes its own versions, but as it is also a simple and nutritious meal, the ingredients that are never missing are, of course, meat and potatoes, but carrots and green beans are also included, as well as onion, sweetened soybeans and, sometimes, ito konnyaku, a noodle-like food, is added.
Being a typical winter dish, this meat stew is served with the typical bowl of rice and a little broth is added to make it tastier. It could perfectly pass for a spoon dish of our gastronomy, couldn’t it?