It's been a somewhat cool June here in Chicago, although we've had bursts of heat. So today, my husband and I decided we wanted something quick, easy, and comforting. I made niku-jaga, the Japanese equivalent of meat and potatoes. It's a go-to comfort dish, simple and fast to put together. And delicious!
I sauteed some snap peas in olive oil and garlic, served some renkon and moyashi, and finally made simmered gobo (burdock root) topped with katsuo (bonitio) flakes. It was a strange mix of winter and spring foods, but it was good. The gobo, especially, I'm sure I'll make again. All of it was easy to make and delicious.