Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical "homestyle" meal. The taste of Nikujaga is reminiscent of Shanghai cuisine

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  • Potatoes
  • Beef or pork: thin sliced
  • Onion
  • Sugar
  • Soya sauce
  • Japanese katsuo soup stock (benito)*
* This constituent is very easy to make:

Japanese katsuo soup (katsuodashi)

3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes

  1. Put water in a deep pot and heat on medium heat. Just before the water boils, add katsuobushi flakes.
  2. When the water boils, skim off any foam that rise to the surface. Remove from heat.
  3. Strain the stock through a paper towel.

*Makes about 3 cups

  1. Cut the onions and potatoes in about 2x2x3cm pieces.
  2. Cut the sliced meat in about 5x4cm pieces.
  3. Fry the potatoes, onions, and the meat in a fry pan.
  4. After about two minutes add water. Everything should be more or less covered with water.
  5. Add two tablespoons soy sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
  6. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.