Nikujaga is a dish of Japanese cuisine. It is believed that the dish was invented by the Japanese navy in the XIX century. This stew is prepared mainly from potatoes, sometimes carrots and meat are added. Beef or pork is often used for the meat part of this dish. The stew also includes the traditional dashi broth, many replace it with chicken or vegetable broth. Nikujaga has a sweet taste. The dish is called “winter” because it is prepared in the cold season and served with rice or miso soup.
Recipe type: Stew
Recipe type: Japanese
Yield: 4-6
Prep time:
Cook time:
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