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Nikujaga
Japanese meat and potato dish / From Wikipedia, the free encyclopedia
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Nikujaga (肉じゃが, lit. 'meat [and] potatoes'[lower-alpha 1]) is a Japanese dish of meat, potatoes, and onions 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]
![]() | This article possibly contains original research. (November 2012) |
Quick Facts Place of origin, Main ingredients ...
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Place of origin | Japan |
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Main ingredients | Meat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin |
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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]