Reviewed: Oct. 13, 2009

My husband, who is from Japan, loves Nikujaga and has been wanting me to make it. So when I found this recipe, I had to try it. I didnt follow the measurement for the meat. I just threw it all in there. We LOVED it! And so did everyone I shared it with, because it make a lot! But I will definatly be making this again.

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Reviewer:

Tezuka

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 31, 2009

Overall it was pretty good but the measurements were way off. HAS to be a typo. 1/4lb of meat to serve 4??? I used a lil over 1lb and it even then it was swimming in the broth. After following the recipe, i added extra soy and sugar only because i thought the flavor was a little on the lite side. Overall good.** If you cant find dashi, beef broth/stock works just fine. My japanese mom happen to have some so i was able to get some from her.

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