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 | This article possibly contains original research. (November 2012) |
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| 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 dashi, soy sauce, mirin,and sugar, sometimes with ito konnyaku and vegetables like carrots.[1] Nikujaga is a kind of nimono. 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]
- ^ a b "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.
- ^ a b "★激論★ 肉じゃがといえば、豚か、牛か! それとも何か!? | クックパッド". クックパッド. Retrieved 2015-10-31.
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