Meat and potato is called “nikujaga”in Japanese.
“Nikujaga” is a traditional Japanese dish typically made with beef, potatoes, onions, and carrots simmered in a broth flavored with dashi, soy sauce, mirin, and sake. The aroma of the broth, rich with dashi and the slightly sweet and savory scent of soy sauce, stimulates the appetite.
Due to the simmering process, the meat and potatoes become quite tender. The meat is easily chewable, and the potatoes can be easily split with chopsticks. As you progress through the dish, nearing the bottom of the bowl, the sweet and savory broth becomes more apparent.
The softly crumbled potatoes, along with the remaining bits of meat and the sweet broth, might not present the most visually appealing dish, but the last bite is truly satisfying.
In Japan, “nikujaga” is often sold in convenience stores, packaged in bags.
When purchasing “nikujaga” from convenience stores, it might be better to bring it back to your hotel for reheating in the microwave if you don’t have a suitable container. You might also find it in the deli section of supermarkets. Supermarkets often provide containers for immediate consumption. Many Japanese restaurants, particularly those serving traditional cuisine, offer “nikujaga” as well.
Freshly made “nikujaga” is truly exceptional!
In Japan, “nikujaga” is often described as “home-cooked comfort food.” While it may not be a dish that appears on the table as frequently as some might expect, it holds a special place in many households. There are various interpretations, but perhaps “nikujaga” is likened to a comforting warmth that soothes the soul when eaten.