Nikujaga (肉じゃが) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, the small amount of meat being there for flavor rather than substance. It is usually boiled until the liquid part is reduced to almost nothing.
Thinly sliced beef is the most common meat used, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan. In order to maintain the appearance of the stewed vegetables, a small pan is being used to cover the stew.
Nikujaga has a specific taste that can surprise in a positive way, mainly due to its sugar and soy sauce ingredients.
Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It represents a classic "mother's taste" meal. Nikujaga is considered comfort food, and many Japanese claim they crave it if they do not eat it for a long period of time.
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- Free Japan food recipes @ pipiluv: Japanese Food - Nikujaga - Meat and potatoes
- Niku-jaga - Gourmet Getaways
Nikujaga: Japanese stewed meat and potatoes, www.justhungry.com
Nikujaga - Meat and potatoes, www.japan-guide.com