Cookbook talk:Meat and Potatoes in Broth (Niku Jaga)

Had trouble finding mirin and shirataki noodles. Local Asian grocer had the mirin, but closest thing to the noodle was another type of noodle that was also yam starch based (Amazon supposedly has both, but I don't trust mail order grocery). Family loved the meal, but if prepared again, we'll substitute regular wheat noodles (probably linguine) as the noodles ended up with a slight gummy texture and were very slippery. if you fix dish, i reccomend stuffing the noodles heavily under the rest of the stew to ensure full cooking. as well, add a extra minute or two to the pasta's cooking time if noodles come out similar to those described here. Rhinorulz (discuss • contribs) 00:54, 13 August 2017 (UTC)