Nikujaga Recipe

Nikujaga literally translates to 'meat' and 'potatoes' in Japanese. This delicious Japanese stew made with beef, cooked vegetables is seasoned with soy sauce, sugar, sake and mirin. Nikugaja is a classic example of yoshoku, which is a word used to refer to western-influenced Japanese cuisine. Other notable example of Yoshuku are Hambagu or Japanese Hamburger steak or Omurice (Japanese omelette-rice). Potatoes play a key role here, they are allowed to boil until most liquid has been reduced, post which thinly-sliced beef is added. It is a classic winter comfort food often relished with white rice and miso soup. Legend has it that the dish was invented by the chefs of the Imperial Japanese Navy in the late 19th century. A notable naval officer, Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy in the year1895 in the city Kyoto, however, there are many who claim that the stew was not made in Kyoto, and that it was comissioned when Tōgō was serving as chief of staff of the Kure naval base.