Kure Style Nikujaga (Meat and Potato Stew)

Kure Style Nikujaga (Meat and Potato Stew) introduction

Kure Style Nikujaga (呉の肉じゃが, Kure no Nikujaga) is a traditional Japanese stew made with carefully selected ingredients: May Queen potatoes, beef, shirataki noodles, and onions. Unlike other variations, it does not contain carrots or green peas. It is said that the origins of Nikujaga trace back to a dish called "Amakani" (sweet simmered stew), created by a navy cook who, under orders from Admiral Togo Heihachiro, attempted to recreate the unfamiliar "beef stew." After much experimentation, this unique dish was born and even featured in the "Navy Cooking Manual" of that time. During long naval voyages, this comforting stew was more than just a delicious meal—it sustained the soldiers' spirits and health. When prepared in large pots, the abundance of beef enhances the umami flavor, which is then absorbed by the potatoes and other ingredients, creating an incredibly rich and satisfying taste.

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• NameKure Style Nikujaga (Meat and Potato Stew)
• Area Hiroshima
• Kind of food Local cuisine

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