 | This articlepossibly containsoriginal research. Pleaseimprove it byverifying the claims made and addinginline citations. Statements consisting only of original research should be removed.(November 2012) (Learn how and when to remove this message) |
.jpg) | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Meat (sliced orground beef, orpork),potatoes,onion, sweetenedsoy sauce andmirin |
Nikujaga (肉じゃが; lit. 'meat [and] potatoes'[a]) is aJapanese dish ofmeat,potatoes, andonions stewed indashi,soy sauce,mirin, andsugar, sometimes withito konnyaku and vegetables likecarrots.[1] Nikujaga is a kind ofnimono. It is usually boiled until most of the liquid has beenreduced.[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 andmiso soup. It is also sometimes seen inizakayas.[citation needed]
.jpg)
Nikujaga was invented by chefs of theImperial 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 ofKure,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]
| Shushoku |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Okazu | |||||||||
| Soup (shirumono) | |||||||||
| Set menu | |||||||||
| Beverages |
| ||||||||
| Snacks,sweets, andwagashi | |||||||||
| Fruit | |||||||||
| Ingredients and condiments | |||||||||
| Utensils | |||||||||
| Lists | |||||||||
| Related | |||||||||
