is a Japanese dish of meat,

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

stewed in sweetened soy sauce and

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

, sometimes with ''

ito konnyaku Shirataki ( ja, 白滝, often written with the ''hiragana'' ) are translucent, gelatinous Japanese noodles made from the corm of the konjac yam. They are part of traditional Japanese cuisine, but they are also appreciated by people with allergie ...

'' and vegetables. Nikujaga is an example of ''

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

'' ( Western-influenced

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

). Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and

miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, '' abura-age'', etc.) that may be added depending on regional a ...

. It is also sometimes seen in ''

izakaya An () is a type of informal Japanese bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English l ...

s''.

History

Nikujaga was invented by chefs of the

Imperial Japanese Navy The Imperial Japanese Navy (IJN; Kyūjitai: Shinjitai: ' 'Navy of the Greater Japanese Empire', or ''Nippon Kaigun'', 'Japanese Navy') was the navy of the Empire of Japan from 1868 to 1945, when it was dissolved following Japan's surrend ...

in the late 19th century. 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. The municipal government of

Kure is a port and major shipbuilding city situated on the Seto Inland Sea in Hiroshima Prefecture, Japan. With a strong industrial and naval heritage, Kure hosts the second-oldest naval dockyard in Japan and remains an important base for the Japan ...

, Hiroshima, responded in 1898 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.Asami Nagai
"Cities claim signature dishes cooked up in navy galleys"
, ''

Yomiuri Shimbun The (lit. ''Reading-selling Newspaper'' or ''Selling by Reading Newspaper'') is a Japanese newspaper published in Tokyo, Osaka, Fukuoka, and other major Japanese cities. It is one of the five major newspapers in Japan; the other four are ...

'', 5 February 2000. Retrieved on 2009-03-24. "City assembly members believed Togo was stationed at the Kure naval base from May 1890 to December 1891, and theorized that he likely introduced nikujaga to the navy diet at that time to prevent vitamin B deficiency."

Footnotes

References

External links

Recipe from Topics Online Magazine by a Japanese emigrant
{{Potato dishes British fusion cuisine Japanese beef dishes Japanese fusion cuisine Japanese pork dishes Japanese soups and stews Meat and potatoes dishes Potato dishes

History

See also

Footnotes

References

External links