nikujaga

Nikujaga is a traditional Japanese dish consisting of meat and potatoes stewed in a sweet, savory broth. The name combines niku (meat) and jaga (short for jagaimo, potato). Commonly beef or pork, potatoes, onions, and carrots are simmered in a mixture of dashi or water, soy sauce, sugar, and mirin or sake.

Although its exact origin is unclear, nikujaga is associated with home cooking from the late Meiji to early Showa era. It became a staple of family meals and, in modern times, is frequently prepared for school lunches and picnics. The dish is valued for its comforting, economical nature.

Regional and household variations exist. Some cooks use chicken instead of beef, or omit carrots; some add konnyaku or shirataki, or finish with a splash of miso. The dish is typically served warm with steamed rice and can be prepared in a single pot for easy serving.

Nikujaga is widely recognized as a symbol of Japanese home cooking and a versatile, everyday dish. Its enduring popularity stems from its simple ingredients, satisfying flavors, and adaptability to seasons and available ingredients.