Nikujaga

Nikujaga
Place of origin	Japan
Main ingredients	Meat(sliced orground beef,orpork),potatoes,onion,sweetenedsoy sauceandmirin
	Media: Nikujaga;

Nikujaga(Thịt じゃが,lit. 'meat [and] potatoes'^[a])is aJapanese dishofmeat,potatoes,andonionsstewed indashi,soy sauce,mirin,andsugar,sometimes withito konnyakuand vegetables likecarrots.^[1]Nikujaga is a kind ofnimono.It is usually boiled until most of the liquid has beenreduced.^[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 andmiso soup.It is also sometimes seen inizakayas.^{[citation needed]}

History[edit]

Nikujaga was invented by chefs of theImperial Japanese Navyin the late 19th century.^[1]

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.^[4]

The municipal government ofKure,Hiroshima,responded in 1898 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.^[5]

Footnotes[edit]

^Thejagaof "nikujaga" is an abbreviation of jagaimo(ジャガ khoai,lit. 'Jakarta tuber/root vegetable', 'potato')^[1]

References[edit]

^^a ^b ^c"Thịt ジャガ"[Nikujaga].Dijitaru Daijisen(in Japanese). Tokyo: Shogakukan. 2012.OCLC 56431036.Archived fromthe originalon August 25, 2007.Retrieved2012-08-27.
^"Thịt じゃがのレシピ｜キユーピー3 phân クッキング".Nhật Bản テレビ(in Japanese).Retrieved2015-10-31.
^^a ^b"★ kích luận ★ thịt じゃがといえば, heo か, ngưu か! それとも gì か!? | クックパッド".クックパッド.Retrieved2015-10-31.
^Asami Nagai,"Cities claim signature dishes cooked up in navy galleys"Archived2012-02-22 at theWayback Machine,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." In fact, beef stews were already known before that time in Japan.
^Asami Nagai,"Cities claim signature dishes cooked up in navy galleys"Archived2012-02-22 at theWayback Machine,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]

Recipe from Topics Online Magazine by a Japanese emigrant

[2] Thejagaof "nikujaga" is an abbreviation of jagaimo(ジャガ khoai,lit. 'Jakarta tuber/root vegetable', 'potato')^[1]

[d-1] "Thịt ジャガ"[Nikujaga].Dijitaru Daijisen(in Japanese). Tokyo: Shogakukan. 2012.OCLC 56431036.Archived fromthe originalon August 25, 2007.Retrieved2012-08-27.

[3] "Thịt じゃがのレシピ｜キユーピー3 phân クッキング".Nhật Bản テレビ(in Japanese).Retrieved2015-10-31.

[:0-4] "★ kích luận ★ thịt じゃがといえば, heo か, ngưu か! それとも gì か!? | クックパッド".クックパッド.Retrieved2015-10-31.

[5] Asami Nagai,"Cities claim signature dishes cooked up in navy galleys"Archived2012-02-22 at theWayback Machine,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." In fact, beef stews were already known before that time in Japan.

[6] Asami Nagai,"Cities claim signature dishes cooked up in navy galleys"Archived2012-02-22 at theWayback Machine,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."

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History[edit]

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Footnotes[edit]

References[edit]

External links[edit]