肉(にく)じゃが

にくじゃが
noun
nikujaga (meat and potato stew)
1. nikujaga (meat and potato stew)
a traditional Japanese comfort food consisting of meat (usually beef or pork), potatoes, and onions simmered in a sweet soy-based broth
今日(きょう)の夕食(ゆうしょく)は肉(にく)じゃがだ。
Today's dinner is nikujaga.
母(はは)の作(つく)る肉(にく)じゃがが一番(いちばん)おいしい。
My mother's nikujaga is the best.
肉(にく)じゃがは日本(にほん)の家庭(かてい)料理(りょうり)の定番(ていばん)だ。
Nikujaga is a staple of Japanese home cooking.

FORMATION:
肉(にく) (meat) + じゃが (potato, from じゃがいも) → meat and potatoes

INGREDIENTS:

  • 牛肉(ぎゅうにく) or 豚肉(ぶたにく) (beef or pork, varies by region)
  • じゃがいも (potatoes)
  • 玉(たま)ねぎ (onions)
  • Sometimes: にんじん (carrots), しらたき (konnyaku noodles)

SEASONING:

  • 醤油(しょうゆ) (soy sauce)
  • 砂糖(さとう) (sugar)
  • みりん (sweet cooking sake)
  • 酒(さけ) (sake)
  • 出汁(だし) (dashi broth)

CULTURAL SIGNIFICANCE:
肉(にく)じゃが is considered the quintessential Japanese home-cooked dish, often associated with "お袋(ふくろ)の味(あじ)" (mother's cooking). It's often listed as a dish men want their girlfriends or wives to be able to make.

REGIONAL VARIATIONS:

  • Kanto region: typically uses 豚肉(ぶたにく) (pork)
  • Kansai region: typically uses 牛肉(ぎゅうにく) (beef)
general
Added 2026.1.26 22:58
08000/08416_nikujaga