Comments on: KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe

By: Anna Faerber

Anna Faerber — Thu, 29 Apr 2010 11:28:18 +0000

My partner and I made this for our supper last saturday. The whole family enjoyed it, I am going to be offering it frequently from now on, it’s pleasing to discover outstanding ideas for recipes along with easy to understand techniques to create them. Thanks for coming up with some.

By: Tanya

Tanya — Thu, 07 Jan 2010 01:13:01 +0000

I have been following your blog for a quite a while now and I must say, after reading this post I just had to leave a comment and say… “I wish I lived in your house so I can taste your food.”

By: Peko Peko

Peko Peko — Tue, 05 Jan 2010 03:09:54 +0000

Hey kanishk, Thanks for comment spamming KyotoFoodie. Being in the holiday spirit, I hit the approve not the SPAM button for your comment.

Hello Mora, I would love to get the recipe for that one, do you have it? I have never had pigs feet that I liked. I even got them for my beagle once and she vomited from them. I am not sure that I would ever want to run a restaurant, but I was talking to a friend recently who liked my nikujaga a whole lot about doing a nikujaga senmonten (specialty restaurant). I haven’t been to Portland for about 8 years but I do recall the restaurant scene was pretty incredible then. I really want to go back soon! And eat! Oh, I was telling a Korean butcher here about beef lips. That was you that mentioned them, right? They said that they would try to get some but had never heard of anyone eating them before.

By: Mora

Mora — Mon, 04 Jan 2010 17:35:17 +0000

What I wouldn’t give for a bowl of this for breakfast right now. Loved your mention of tail soup. My mother, who was from Brussels, made the most amazing oxtail stew. It’s one of my fondest food memories and right up there with the stewed pig’s feet she used to make. If you ever tire of Kyoto and want to move state-side, I vote that you open your own restaurant here in in Portland, Oregon. You’d fit right in with this recipe and the others.

By: kanishk

kanishk — Mon, 04 Jan 2010 16:47:23 +0000

Your Nikujaga sounds delightful! wagyu beef

By: Peko Peko

Peko Peko — Mon, 04 Jan 2010 13:14:30 +0000

Hello Dennis, Yes, soaking up those juices and flavors was the plan with those ingredients. At first I was surprised to hear about the Japanese Navy background and Western influence, but after I thought about it it made good sense, I thought.

Hi Karla, I am glad you like this one! In Japan at Korean restaurants I always get the tail soup, which I absolutely love!

HI Kubiertos, Yes, this one is pretty easy to make — and adapt, I think.

By: Kubiertos

Kubiertos — Tue, 29 Dec 2009 11:31:19 +0000

Thanks a lot for sharing! I have been looking for Japanese dishes that are not too fancy to prepare and this hits the spot! I will try it soon! Cheers!

By: Karla

Karla — Sat, 26 Dec 2009 21:25:36 +0000

I adore Nikujaga!
We’re having some cold weather here in So Cal. (At least by our standards!) I have a rather large repertoire of Nabemono recipes, and I have to say that one-pot cookery is my favorite style of cooking. Be it Japanese, Chinese, Korean… Your Nikujaga sounds delightful! You’ve definitely got my attention with the cinnamon! Yummy! We’re fortunate enough to have some great Japanese Markets here in LA. But I’ve discovered that the Korean Markets’ beef for their one-pots works really well also!
Thank you!

By: Dennis

Dennis — Sat, 26 Dec 2009 02:18:44 +0000

I knew Karee Raisu had a Japanese Naval background but didn’t also know the Nikujaga did as well. Nice idea of the Fu and Aburaage. Better to soak up the juices!