What makes potatoes from Tanzi so special?

The nikujaga I often cook was actually learned from watching Japanese TV dramas. This dish, along with curry rice, has always been regarded as a taste of mother's cooking, and neither dish is complete without potatoes.

In Hou Hsiao-hsien's film "Cafe Lumiere," the pregnant Yoko (Hitoto Yo) wants nikujaga as the first thing to eat when she comes home. Although the person cooking it is her stepmother, she seems quite content watching Yoko eat with such a good appetite.

In the Japanese TV drama "Midnight Diner," the two sisters from Hokkaido who swindle people all over the place also love nikujaga; and of course they do, since potatoes are a Hokkaido specialty. And, what do you know, the manga "Genmai-sensei's Bento" also happens to feature a stepmother's nikujaga bento.

Every time nikujaga comes up, so does the beef-version vs. pork-version tale of rich and poor.

Using beef slices versus pork slices really does make a big difference in taste. The beef flavor is closer to the sukiyaki rice you get at 3Q Chicken, and anyone who has tried it should be nodding in agreement. So what about pork? It is more like a lighter version of a fried potato croquette. Which one you prefer depends on the person. If you are eating it with rice, the beef version has a stronger flavor; if you just want to enjoy the potatoes, the pork version is more suitable.

Thanks to the fat from the meat slices, the potatoes taste especially delicious. This dish is actually very filling, full of sweet aroma, and never gets tiresome no matter how often you eat it. The ingredients are easy to get and cheap and economical, so mothers often cook it and bring it to the table.