Nikujaga

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Nikujaga

Place of origin	Japan
Main ingredients	Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin
Media: Nikujaga

Nikujaga (肉じゃが, lit. 'meat [and] potatoes'^[a]) is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots.^[1] Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced.^[2] Thinly sliced beef is the most common meat used, although minced or ground beef is also popular.^[3] Pork is often used instead of beef in eastern Japan.^[3]

Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas.^{[citation needed]}

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century.^[1] One story is that in 1895, Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy. Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese Navy base as the birthplace of nikujaga.^[4]

The municipal government of Kure, Hiroshima, responded in 1898 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.^[5]

• Nimono
• Bosnian pot
• Beef bourguignon
• Irish stew
• Lancashire hotpot
• List of Japanese soups and stews
• List of soups
• Pichelsteiner
• Pot roast
• Scouse
• Pot-au-feu

• Recipe from Topics Online Magazine by a Japanese emigrant