I love oxtail for several reasons. The flavours from any meat off the bone is amazing, robust and rich. And what more with oxtail, it comes with lots of collagen! Oxtail is also a perfect cut for stewing, allowing the flavours to develop over prolonged periods of cooking, teasing out that essence of all the ingredients added. When I knew that there is an Indonesian oxtail soup called “Sup Buntut“, I knew I have to make it! And I’m glad I did… it was simply delish!
肉じゃが Nikujaga is a Japanese dish which I got to know only around 2 years back, during our trip to Kansai. Compared to many other popular dishes like agedashi tofu, ebi tempura and tori karaage, nikujaga came really late. I remembered that it was part of the 鰻丼定食 “unadon teishoku” which I’d ordered in a small family restaurant in downtown Kyoto. The original intentions then was to visit an old unadon restaurant which was reputably very good. We had some trouble locating the unadon speciality shop actually and when we finally gotten round to it, the prices for a decent meal there was prohibitive to say the least. Luckily, there was another family restaurant located just diagonally on the other side of the street which also served unadon. Prices for a set meal was only a fraction of what we would have paid at the other shop but we were famished, tired and in dire need to be fueled and watered. The Japanese restaurants we’d had so far have yet to disappoint us. Even the least motivating place we’d dined in was at least decent. So it was a family operated restaurant and that alone told us that it would be disappointing.