肉じゃが <nikujaga>
Just normal nikujaga.. or so it seems. But this time it seems a lot more moistury, mushy. I’m not sure if it’s because I used dashi, but OMG what a difference it makes. It truly brings out the flavor of the other ingredients and makes everything so much tastier… How could I have not done before? It hardly takes any extra time or effort too… I wanna eat it again…
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