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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 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]
^ ab"肉ジャガ" [Nikujaga]. Dijitaru Daijisen (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Archived from the original on August 25, 2007. Retrieved 2012-08-27.
^"肉じゃがのレシピ｜キユーピー3分クッキング". 日本テレビ (in Japanese). Retrieved 2015-10-31.
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