Nikujaga (肉じゃが, lit. 'meat [and] potatoes'[lower-alpha 1]) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables.[1] Nikujaga is an example of yōshoku (Western-influenced Japanese cuisine). Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.[citation needed] 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]
This article possibly contains original research. (November 2012) |
Place of origin | Japan |
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Main ingredients | Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin |
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]
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