This article possibly contains
original research. (November 2012) |
Place of origin | Japan |
---|---|
Main ingredients | Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin |
Nikujaga ( 肉じゃが, lit. 'meat [and] potatoes' [a]) 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]
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]
This article possibly contains
original research. (November 2012) |
Place of origin | Japan |
---|---|
Main ingredients | Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin |
Nikujaga ( 肉じゃが, lit. 'meat [and] potatoes' [a]) 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]
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]