nikujaga

Nikujaga takes its name from niku, meat, and jagaimo, potato. Potatoes form the bulk of the dish, with thin slices of beef or pork, onion and often carrot and shirataki, noodles made from konnyaku. Soy sauce, sugar, sake and mirin season the cooking liquid, which can be dashi or water.^[1]

Beef is common in western Japanese versions, while pork is used more often in the east. The ingredients are simmered under a drop lid, which helps circulate the liquid without repeated stirring that could break the potatoes. Green vegetables such as peas or green beans can be added at the end. Nikujaga is served with rice and may accompany miso soup.^[1]