Hubbry Logo
NikujagaNikujagaMain
Open search
Nikujaga
Community hub
Nikujaga
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Nikujaga
Nikujaga
Nikujaga
View on Wikipedia
from Wikipedia

Nikujaga
Place of originJapan
Main ingredientsMeat (sliced or ground beef, or pork), potatoes, onion, sweetened soy sauce and mirin
  •   Media: Nikujaga

Nikujaga (肉じゃが; lit. 'meat [and] potatoes'[a]) 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]

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]

History

[edit]

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century.[1] One story is that in 1895, Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy. Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese Navy base as the birthplace of nikujaga.[4]

The municipal government of Kure, Hiroshima, responded in 1898 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.[5]

[edit]

See also

[edit]

Footnotes

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Nikujaga

View on Grokipedia
from Grokipedia
Nikujaga (肉じゃが) is a classic Japanese home-style stew featuring thinly sliced (or in some regions) and potatoes as primary ingredients, simmered with onions, carrots, , and green in a savory-sweet broth of , , , sugar, and stock. This dish originated in the late 19th century during Japan's , when Western influences were integrating into , and is attributed to the under Admiral , who reportedly requested a version of British beef stew adapted with local ingredients to improve sailors' nutrition. Specific origins are debated, with claims from naval stations in Maizuru (1890s) and Kure (1891), but the dish reflects the era's promotion of consumption by the Meiji Emperor. As a type of —Western-influenced Japanese food—nikujaga gained widespread popularity in the 1970s as and potatoes became more affordable, evolving into a staple comfort dish known as ofukuro no aji (taste of mother's cooking), often prepared at home for its simple, hearty qualities and ability to taste even better when reheated the next day. The name derives from niku (meat) and jaga (short for jagaimo, potatoes), highlighting its core components, and it is typically served with steamed to absorb the flavorful broth.

Description

Etymology and overview

Nikujaga is a traditional Japanese , or simmered dish, prepared by stewing thinly sliced —typically beef—with es, onions, carrots, and often in a dashi-based flavored with and for a balanced savory-sweet profile. The name "nikujaga" derives from "niku," meaning , and "jaga," a colloquial of "jagaimo," the Japanese term for , reflecting its core ingredients; this terminology was coined in the late during the dish's emergence in . As a staple of Japanese home cooking, nikujaga embodies , often evoking and known as ofukuro no aji—the taste of a mother's cooking—particularly during winter months when its warming qualities are appreciated. The dish typically requires 20-30 minutes to prepare and serves about four people, making it a practical choice for family meals. In terms of sensory experience, nikujaga features a reduced that imparts a rich savory-sweet flavor, with potatoes becoming tender and absorbent of the seasonings, complemented by the melt-in-the-mouth texture of the thinly sliced .

Key characteristics

Nikujaga is renowned for its harmonious flavor profile, characterized by a deep derived from stock and , which provides a savory backbone, balanced by the subtle sweetness imparted by and . This combination creates a , broth-based with an underlying earthiness from the potatoes, distinguishing it as a comforting yet refined dish in Japanese home cooking. The dish features striking texture contrasts that enhance its appeal: the potatoes become soft and absorbent, soaking up the seasoned to offer a fluffy, melt-in-the-mouth , while the thinly sliced turns tender and integrates seamlessly into the liquid, avoiding chewiness. Onions contribute a mild , becoming tender during to add layers to the overall without overpowering the ensemble. These elements result in a cohesive yet varied sensory experience, where each component complements the process to meld flavors gradually. Nutritionally, a typical serving of nikujaga (approximately 250-300 grams) provides 300-500 calories, with high content from the potatoes offering sustained energy, alongside moderate protein from the for muscle support. It is relatively low in fat when lean is used, and includes essential nutrients such as and from the like onions and carrots, contributing to a balanced, wholesome profile suitable for everyday meals. In comparison to Western stews, nikujaga employs a lighter, clearer without thickeners like or , emphasizing gentle to concentrate flavors and reduce liquids naturally rather than creating hearty gravies. This results in a less heavy dish that aligns with Japanese culinary principles of subtlety and balance.

Ingredients

Essential ingredients

Nikujaga relies on a core set of ingredients that provide its characteristic savory-sweet flavor and hearty texture, typically prepared in quantities suitable for 4 servings. Beef: 200-400 grams of thinly sliced , such as ribeye, , or , serves as the primary protein source, contributing tenderness and when simmered; varieties are prized for their marbling and flavor, while offers a more affordable, flavorful option. Potatoes: 3-6 medium potatoes (approximately 600-800 grams), preferably starchy varieties like Yukon gold or russet, are peeled and cut into large chunks to absorb the while maintaining their and preventing mushiness during cooking. Onions: 1-2 large onions, sliced into wedges, add natural sweetness, moisture, and bulk to balance the dish's richness. Broth base: The simmering liquid consists of 1.5-2 cups of stock, made traditionally from seaweed and flakes for a subtle foundation, combined with 3-4 tablespoons for saltiness, 3-4 tablespoons for sweetness and gloss, 2-4 tablespoons for added and tenderizing, and 1-2 tablespoons sugar to achieve the iconic savory-sweet equilibrium; for vegetarian adaptations, vegetable-based using and mushrooms can substitute the standard version.

Optional additions

Carrots are a common optional addition to nikujaga, typically using one medium carrot sliced into chunks and added midway through cooking to contribute vibrant color and a subtle natural sweetness that balances the savory broth without overpowering the dish. This enhances the overall visual appeal and provides a slight textural contrast to the tender potatoes. Ito konnyaku, also known as , can be incorporated as one package (about 200-300 grams total), rinsed thoroughly and blanched to eliminate any inherent odor, thereby adding low-calorie bulk and a chewy texture that absorbs the stew's flavors effectively. This modification introduces a satisfying chewiness, making the dish feel more substantial while keeping it light. Green vegetables such as snap peas or green beans, around 50 grams blanched briefly, are often added toward the end to impart freshness, a crisp texture, and a pop of green color that contrasts with the earthy tones of the . These elements brighten the dish's profile, offering a mild vegetal note that refreshes the palate after the richer components simmer. In eastern , serves as a popular protein alternative to , using approximately 200 grams thinly sliced, where its higher fat content infuses the broth with added richness and depth, resulting in a more indulgent compared to leaner cuts. This choice subtly alters the dish's flavor toward a warmer, more robust savoriness, though care must be taken to avoid excess oiliness. Similarly, thin slices of ginger add a warming, aromatic note that cuts through the richness, enhancing the stew's overall harmony without dominating the traditional soy-mirin base.

Preparation

Traditional method

The traditional method of preparing nikujaga emphasizes a gentle process to tenderize potatoes and infuse the broth with subtle sweetness and , using a drop (otoshibuta) to evenly distribute heat without stirring, which preserves the integrity of the vegetables. This approach yields a comforting stew that serves 4 people and can be refrigerated for up to 3 days, with flavors improving upon resting. Begin by preparing the ingredients: cut 1 large into ½-inch wedges, slice ½ pound thinly sliced (such as ribeye) into 3-inch pieces, quarter 3 medium Yukon gold or waxy potatoes (soak in water to remove excess starch), and cut 1 carrot into 1-inch chunks using the rangiri technique for even cooking. In a Dutch oven or deep pot, heat 1 tablespoon of neutral oil over medium heat and sauté the onions until translucent, about 2 minutes, then add the and cook until it is no longer pink or lightly browned, approximately 3 minutes total. Add the drained potatoes, coating them briefly in the oil, followed by the carrots; pour in 2 cups of broth (or water with dashi powder), bring to a boil, and skim off any scum that forms on the surface. Next, incorporate the seasonings: stir in 1 tablespoon sugar, 2 tablespoons , 4 tablespoons , and 4 tablespoons , then reduce the heat to medium-low. Place a drop (or aluminum foil substitute with a small vent) directly on the ingredients to simmer for 15-20 minutes, until the potatoes are fork-tender and the liquid has reduced by about half; avoid stirring to prevent the potatoes from breaking apart. If using optional additions like or konnyaku, blanch them separately and add during the last 2-3 minutes of simmering. To finish, remove from heat and allow the to rest off the stove for at least 30 minutes, enabling the flavors to meld fully. A common pitfall is overcooking the meat during the initial sauté, which can result in toughness; monitor closely to keep it tender. This method, inspired by the straightforward techniques of cooks, underscores nikujaga's roots in accessible home-style preparation.

Cooking variations and tips

Additionally, using low-sodium allows better control over the overall saltiness, enabling adjustments without overpowering the dish's balance. For flavor enhancements, skim any foam that rises to the surface during the initial to ensure a clearer and purer taste. Personalize the sweetness by adjusting the sugar-to-mirin ratio, such as using a 1:1 proportion for a less sweet profile while maintaining the savory depth. When scaling the recipe for smaller portions, halve the ingredients to serve 2 , which typically reduces the total cooking time to 25-30 minutes. In modern kitchens, the prepared potatoes for 4-5 minutes as a quick alternative to traditional , speeding up the process while preserving texture. For safety, ensure the reaches an internal of 145°F (63°C) followed by a 3-minute rest to eliminate potential pathogens, particularly when using or a pork substitute. To prevent discoloration from the soy sauce's reaction with reactive metals, avoid using aluminum pots and opt for or enameled cookware instead.

History

Origins in the Imperial Japanese Navy

Nikujaga originated in the late within the , where it was developed as a practical, nourishing dish for sailors using locally available ingredients. Admiral Tōgō Heihachirō, who had studied naval tactics in during the and developed a taste for British beef stew, requested that navy cooks adapt the heavy, Western-style "meat and potatoes" preparation to suit Japanese palates and provisions. This adaptation aimed to create a simple, calorie-dense meal that could be easily prepared in ship galleys, leveraging staples like potatoes, which had been introduced to from via Dutch traders in the early 17th century but gained widespread cultivation and acceptance as a food crop during the . The exact birthplace remains a point of regional rivalry between Maizuru Naval District in and Kure in . According to accounts from Maizuru, the dish was created in 1901 when Tōgō, serving as the first of the Maizuru base, instructed his cooks to replicate the British stew he recalled from his time abroad. In contrast, Kure claims an earlier origin in the early 1890s (1890–1891), tied to Tōgō's tenure as there, where navy cooks experimented with similar adaptations to provide hearty sustenance during long voyages. Both locations emphasize the dish's role in naval cuisine, as documented in period kitchen management texts, which highlight its efficiency for feeding large crews with minimal resources. The initial recipe was straightforward and distinct from its British inspiration, focusing on thinly sliced , potatoes, and onions simmered in a light of , , and to achieve a balanced sweet-savory flavor without the dense gravies or additional common in Western stews. This version prioritized digestibility and storage ease for maritime use, marking nikujaga as an early example of —Western-influenced Japanese cooking—that incorporated indigenous seasonings for familiarity among sailors. The dish's simplicity ensured it became a staple in naval mess halls, providing essential carbohydrates and protein to support the physical demands of service in the expanding Meiji-era fleet.

Popularization and evolution

Following its adoption by the in the late 19th century as a nutritious inspired by British dishes, nikujaga began to disseminate beyond naval circles in the early through veterans who introduced the recipe to households across . The dish appeared in Meiji-era naval cookbooks, such as the "Navy Kappo Techniques Reference Book" compiled by the Maizuru Marine Corps, positioning it as an affordable, protein-rich meal amid Japan's modernization and economic constraints. education further propelled its adoption, with nikujaga included in school curricula as a beginner-friendly recipe emphasizing basic techniques. In the post-World War II era, nikujaga emerged as a quintessential during widespread food shortages, leveraging potatoes as an accessible, calorie-dense staple that could be easily cultivated in 's recovering agricultural landscape. Television programming in the 1950s and 1960s reinforced its status by showcasing simple home-cooked versions, aligning with the era's emphasis on family-oriented, economical meals amid rapid urbanization. By the mid-20th century, adaptations allowed for as a substitute for , particularly in eastern where it became the preferred option due to regional availability and cost. Commercialization accelerated in the , as rising consumption and household affluence integrated nikujaga into everyday diets, with canned and pre-packaged variants emerging to simplify preparation for busy families. A pivotal milestone came in 1988, when a national television broadcast highlighted its naval origins, cementing nikujaga as an enduring icon of Japanese home cooking in media narratives through the early .

Cultural significance

Role in Japanese home cooking

Nikujaga holds a central place in Japanese home cooking as a quintessential comfort dish, often symbolizing maternal care and familial warmth. Frequently prepared in households during the colder months, it evokes for homemade meals, with many associating it directly with their mothers' cooking. This stew's simplicity and heartiness make it a go-to option for weeknight dinners, typically simmered using everyday pantry staples like potatoes, onions, and thinly sliced or . In serving traditions, nikujaga is commonly presented family-style in a shared pot or , allowing diners to portion it alongside steamed and for a balanced, nourishing . It is enjoyed hot, particularly in winter, to provide warmth and sustenance, and its versatile nature extends to inclusion in boxes for packed lunches or as an appetizer in settings, where it pairs well with drinks in a casual social atmosphere. The dish's social role fosters bonding, often featured in home gatherings or as a of affection, such as when prepared by partners to impress loved ones. Economically appealing, nikujaga is budget-friendly, rooted in its origins as an adaptation of Western stews for palates in the late , underscoring its enduring popularity as an everyday staple in resource-conscious households.

Regional and seasonal aspects

Nikujaga exhibits notable regional variations across , reflecting local preferences in protein and ingredients. In the Kanto region, encompassing and surrounding areas, pork is the predominant meat choice, prized for its richer, fattier flavor that enhances the stew's depth when simmered with potatoes and onions. In contrast, the , including and , favors thinly sliced beef, which aligns with the area's historical affinity for beef dishes and results in a lighter, more tender profile. Further north in , Nikujaga often incorporates the island's renowned local varieties, which are celebrated for their creamy texture and ability to absorb the savory broth without disintegrating during cooking. These , cultivated extensively in Hokkaido since the late , contribute to a heartier version suited to the region's cooler climate. Seasonally, Nikujaga serves as a winter staple in Japanese households, providing warming comfort through its hot, -soaked ingredients during the colder months. In summer, it is sometimes served chilled as a . The dish also ties to the autumn , particularly in potato-producing regions, where freshly dug tubers are used to prepare Nikujaga as a celebratory marking the season's bounty. In Okinawa, post-World War II influences have led to adaptations featuring pork—abundant in the local cuisine—to suit the subtropical climate, diverging from mainland versions. These regional and seasonal nuances underscore Nikujaga's adaptability while preserving its core as a comforting, everyday dish.

Modern adaptations

Home and restaurant versions

In contemporary Japanese home cooking since the 2010s, nikujaga has evolved to emphasize speed and convenience through the use of electric pressure cookers and microwaves, enabling preparation in as little as 15-20 minutes while preserving the dish's tender texture and flavors. Pressure cooker methods, such as those using Instant Pots, involve sautéing beef and vegetables before pressure-cooking for 15 minutes, significantly reducing traditional simmering times. Microwave-assisted recipes par-cook potatoes and carrots in 4 minutes to soften them quickly, followed by brief stovetop simmering with seasonings for a total of around 30 minutes, catering to busy households. These adaptations maintain the core elements of thinly sliced beef, potatoes, onions, and a soy-mirin broth but streamline the process for everyday accessibility. Reflecting post-2010 health trends toward plant-based eating, vegan versions of nikujaga have gained popularity in , often substituting with umami-rich mushrooms like maitake and eryngii to mimic the savory depth. This shift aligns with rising driven by health consciousness, environmental concerns, and food allergies, with vegan product sales increasing notably in the country. Recipes typically simmer the mushrooms alongside potatoes and carrots in a dashi-based , offering a lower-fat alternative that supports dietary wellness without compromising the stew's comforting appeal. In restaurant settings, nikujaga appears in casual as shareable small plates, where its hearty warmth pairs well with to enhance the broth's subtle sweetness and . Upscale ryotei in elevate the dish by incorporating premium beef for richer marbling and tenderness, occasionally infusing luxury elements like truffles for a refined twist on the home-style classic. These versions highlight innovative presentations while staying true to the stew's roots. Commercial products have made nikujaga widely accessible since the 2000s, with instant mixes and pouches allowing preparation in minutes by simply adding hot water or heating. Brands like TSUMUGU offer ready-to-eat nikujaga, capturing the authentic beef-and-potato simmer in portable packaging. Frozen meals featuring nikujaga have surged in popularity at convenience stores, contributing to Japan's market reaching a record $12.5 billion in sales by 2023, fueled by demand for quick, nutritious home-meal replacements amid and busy lifestyles. Health-focused modifications, particularly low-sugar variants, have emerged to accommodate Japan's aging population and rising rates, where approximately 8% of adults are affected due to demographic shifts. These tweaks reduce or replace with low-glycemic alternatives like beet , or incorporate low-carb elements such as instead of starchy additions, aiding blood management while retaining the dish's savory profile. Such adaptations promote balanced nutrition in line with guidelines for .

International influences

Nikujaga has been adapted by communities abroad, particularly in regions with significant post-World War II immigration. In , where Japanese immigrants arrived in waves starting in the late and continued after the , the dish appears on menus at establishments like Tetsumen Hawaii and Hatsuhana Japanese Restaurant, often using locally sourced beef to evoke home-cooked comfort while maintaining traditional simmering techniques. On the U.S. West Coast, particularly in areas like with large Japanese-American populations, home cooks and bloggers incorporate regionally available potatoes, sometimes emphasizing organic varieties for freshness in recipes shared through platforms like Just One Cookbook. Fusion versions of nikujaga have emerged in the and beyond, blending Japanese elements with local flavors. Korean-Japanese hybrids, influenced by cross-cultural eateries amid the boom, incorporate for added spice or for tanginess, as seen in recipes like spicy kimchi nikujaga that simmer , potatoes, and fermented cabbage in a soy- broth. In Western cuisines, slow-cooker adaptations have gained traction since the mid-, simplifying the traditional stovetop method; for instance, recipes on sites like Food.com use crock pots to stew and potatoes in dashi-inspired s, appealing to busy households. The dish's global popularity has grown in the , appearing in international cookbooks and media as a gateway to Japanese . It features prominently in titles like Kikkoman's "Japanese Comfort Food: Must-Try Dishes" (2024) and America's Test Kitchen's adaptations, highlighting its hearty appeal. Nikujaga ingredients and pre-made versions are widely available in Asian markets overseas, from U.S. chains like to European supermarkets, facilitating home preparation. Adaptations outside face challenges with ingredient availability, leading to common substitutions such as mixed with sugar in place of to replicate its sweet-tart profile in non-Asian regions. Post-2020, rising vegan interest has spurred plant-based versions using , mushrooms, or instead of , as in recipes from No Recipes (2025) and YUCa's Japanese Cooking (2020), aligning with global dietary shifts.

References

  1. https://www.justonecookbook.com/nikujaga/
  2. https://www.tastingtable.com/1567096/nikujaga-japanese-beef-stew-explained/
  3. https://www.thetakeout.com/1751921/japanese-stew-nikujaga-history/
  4. https://www.justhungry.com/2004/02/nikujaga_japane.html
  5. https://www.zojirushi.com/blog/mothers-home-cooking-nikujaga-japanese-meat-and-potato-stew-%25E8%2582%2589%25E3%2581%2598%25E3%2582%2583%25E3%2581%258C/
  6. https://www.eatwithohashi.com/food-talk/one-of-the-most-popular-comfort-food-in-japan-nikujaga-%25E8%2582%2589%25E3%2581%2598%25E3%2582%2583%25E3%2581%258C/
  7. https://www.chopstickchronicles.com/nikujaga/
  8. https://bokksu.com/blogs/news/comfort-in-a-bowl-diving-into-the-world-of-nikujaga
  9. https://umamidays.com/japanese-beef-potato-stew-nikujaga/
  10. https://www.okonomikitchen.com/nikujaga-japanese-meat-and-potato-stew/
  11. https://sudachirecipes.com/nikujaga-recipe/
  12. https://www.nutritionix.com/i/nutritionix/nikujaga-1-cup/5cfe7833e7c517514f4e3af6
  13. https://www.kikkoman.com/en/cookbook/washoku/nikujaga.html
  14. https://hospitality.institute/bha502/nikujaga-japanese-beef-potato-stew-volume/
  15. https://norecipes.com/quick-nikujaga-recipe/
  16. https://www.maff.go.jp/e/policies/market/japan-cuisine/japan/12/index.html
  17. https://www.justonecookbook.com/pressure-cooker-nikujaga/
  18. https://dailycookingquest.com/niku-jaga-braised-beef-and-potato.html
  19. https://japan.recipetineats.com/japanese-meat-and-potato-stew-nikujaga/
  20. https://lcarecipes.com/japanese-nikujaga/
  21. https://futuredish.com/nikujaga-japanese-simmered-beef-and-potatoes/
  22. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
  23. https://www.marthastewart.com/is-aluminum-safe-to-cook-with-11688057
  24. http://www.hokeniryo1.metro.tokyo.lg.jp/shokuhin/eng/anzen_info/poteto.html
  25. https://potatocountry.com/2017/04/24/storied-history-potato-japanese-cooking/
  26. http://kyoudo-ryouri.com/en/food/1791.html
  27. http://kyoudo-ryouri.com/en/food/1869.html
  28. http://www.jmi.or.jp/en/recipe/index1_016.html
  29. https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/5618/index.html
  30. https://www.academia.edu/22937353/Nikujaga_The_Anglo_Japanese_Alliance_in_the_Kitchen_by_Alex_Calvo
  31. https://www.leafkyoto.net/en/230425-kyoto-maizurunikujaga/
  32. https://www.foodinjapan.org/chugoku/hiroshima/nikujaga/
  33. https://www.japantimes.co.jp/life/2017/04/22/food/storied-history-potato-japanese-cooking/
  34. https://www.thesoupspoon.com/souperinspiration-nikujaga-wasabi-beef-stew/
  35. https://www.jstor.org/stable/26652982
  36. https://web-japan.org/nipponia/nipponia22/en/appetit/index.html
  37. https://jaswdc.org/nikujaga-taste-of-japans-nostalgia/
  38. https://www.nippon.com/en/views/b08205/
  39. https://livejapan.com/en/in-kansai/in-pref-osaka/in-umeda_osaka-station_kitashinchi/article-a2000639/
  40. https://japanmcconnell.com/instant-pot-pressure-cooker-stovetop-nikujyaga-japanese-potato-and-pork-stew-its-a-side-dish-31266/
  41. https://cookingwithdog.com/recipe/nikujaga/
  42. http://www.ozekicookingschool.com/blog/2015/1/31/nikujagawarm-up-with-japanese-style-comfort-food
  43. https://letsexplore.ch/japan-nikujaga-recipe/
  44. https://sakura.co/blog/traditional-japanese-foods-autumn-edition
  45. https://www.japanesecooking101.com/nikujaga-with-pork-recipe/
  46. https://idf.org/our-network/regions-and-members/western-pacific/members/japan/
  47. https://www.facebook.com/tetsumenhawaii/videos/new-appetizer-nikujagaa-classic-japanese-comfort-dish-of-simmered-meat-and-potat/1209324431245302/
  48. https://www.hinowdaily.com/2025/01/25/start-your-day-with-authentic-japanese-flavors-hatsuhana-japanese-restaurant/
  49. https://cookpad.com/eng/recipes/154340
  50. https://blog.gaijinpot.com/japanese-recipe-adventures-nikujaga-with-a-kick/
  51. https://www.food.com/recipe/niku-jaga-japanese-beef-stew-in-the-crock-pot-42722
  52. https://www.kikkoman.com/en/cookbook/feature/0018.html
  53. https://www.americastestkitchen.com/recipes/16020-nikujaga-beef-and-potato-stew
  54. https://www.washingtonpost.com/food/2023/12/19/japanese-beef-potato-stew-adaptable-nikujaga/
  55. https://www.masterclass.com/articles/mirin-vs-rice-vinegar-explained
  56. https://norecipes.com/vegan-nikujaga/
  57. https://yjc.tokyo/japanesefood-recipe-vegan-nikujaga/
Add your contribution
Related Hubs
User Avatar
No comments yet.