I made Niku-jaga (肉じゃが) shiro-ae (白あえ) for dinner last night. It's part of my new resolution to cook more at home & try to re-create the absolutely phenomenal home-cooked food that my good friend Hiroko makes.Fortunately, I have a willing guinea pig (Peter) who thinks I'm an excllent cook - lucky me! I also had shin-mai Japanese rice on hand, which was fantastic. AND we cracked open the KAGATOBI sake that I brought home from Japan - it DOES have the most amazing aftertaste that suggests the flavor of uni (sea urchin)! It's delicious, but it absolutely must be served chilled.
