Nikujaga

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Nikujaga
Nikujyaga.png
Type Soup
Place of origin Japan
Main ingredients Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce
Cookbook:Nikujaga  Nikujaga

Nikujaga (肉じゃが?) (meaning meat-potatoA) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.[1] Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.[citation needed] It usually is boiled until most of the liquid has been reduced.[citation needed] Thinly sliced beef is the most common meat used, although minced/ground beef is also popular.[citation needed] Pork is often used instead of beef in eastern Japan.[citation needed]

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]

History[edit]

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century.[1] The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga.[2] The municipal government of Kure, Hiroshima, responded in 1998 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.[3]

See also[edit]

Footnotes[edit]

A.^ The jaga of "nikujaga" is an abbreviation of jagaimo, meaning "potato".[1]

References[edit]

  1. ^ a b c "肉ジャガ" [Nikujaga]. Dijitaru Daijisen (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Retrieved 2012-08-27. 
  2. ^ Asami Nagai, "Cities claim signature dishes cooked up in navy galleys", Yomiuri Shimbun, 5 February 2000. Retrieved on 2009-03-24. "As it happens, Togo had studied naval science in Britain from 1871 to 1878, so Shimizu reasoned he must have eaten beef stew occasionally. 'We concocted a story that Togo ordered the cooks to fix something similar to beef stew,' he said."
  3. ^ Asami Nagai, "Cities claim signature dishes cooked up in navy galleys", Yomiuri Shimbun, 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."

External links[edit]