Nikujaga, meat and potato stew, is a Japanese staple dish that can be found all over the country. “Niku” means meat, and “Jaga” comes from the word “Jagaimo” which translates to potatoes. It was invented by the Japanese Imperial Navy in the late 19th century.
Nikujaga is made with potatoes, onions and meat which are stewed in soy sauce and dashi. Like most staple dishes, there are a myriad of ways to prepare this dish, and many homes in Japan have their own recipes.
Beef is usually the meat of choice, but port can also be used. Nikujaga does not require large amounts of meat, which is primarily used to flavor the delicious broth in which the vegetables simmer.