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  7. Kure-no-Nikujaga (Kure style Meat and Potato Stew)

Kure-no-Nikujaga (Kure style Meat and Potato Stew) ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Kure-no-Nikujaga (Kure style Meat and Potato Stew)

Kure-no-Nikujaga (Kure style Meat and Potato Stew)

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  • Kure-no-Nikujaga (Kure style Meat and Potato Stew)

    Kure City Tourism Promotion Division

  • Main lore areas

    Kure City

  • Main ingredients used

    Potatoes, Beef, Shirataki (konjac noodles), Onions, Sugar, Soy Sauce

  • History/origin/related events

    In the case of the general "nikujaga" (meat and potato stew), it typically consists of potatoes, beef, and onions as the main ingredients, with variations in additional vegetables such as carrots and snap peas, all seasoned with soy sauce and sugar. However, "Kure's Nikujaga" features the use of "May Queen" potatoes, along with standard ingredients like beef, shirataki (konjac noodles), and onions. The unique aspect is that it is prepared with a fixed set of ingredients. The roots of nikujaga are speculated to trace back to Admiral Togo Heihachiro's stay in England, where he ordered his subordinates to create a dish similar to "beef stew" that he had experienced during his studies. The cooks, experimenting with substitutes for scarce red wine, eventually crafted the dish using soy sauce, leading to the creation of "amani" or sweetened stew. The preparation method is believed to be documented in the "Navy Culinary Management Textbook" of that time. In the 1960s, the dish gained popularity as a home-cooked meal after being introduced in women's magazines under the name "nikujaga." With Togo Heihachiro having been stationed in Kure in 23 year of Meiji(1890), there is a theory that Kure is the birthplace of nikujaga. In 1997, the "Kure Nikujaga Association" was established, promoting "Kure's Nikujaga" as a dish closely resembling the recipe from "Navy Culinary Management Textbook".

  • Opportunities and times of eating habits

    During wartime, it was served as a navy dish. Nowadays, it is commonly made as a home-cooked meal and enjoyed without regard to occasions or seasons.

  • How to eat

    Cut potatoes, beef, shirataki (konjac noodles), and onions into bite-sized pieces. Sauté the beef, season with sugar and soy sauce, then add potatoes and shirataki (konjac noodles) to simmer. Finally, add onions and simmer until cooked to perfection.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is served in local restaurants in the city. Additionally, the cities of Kure, Maizuru, Yokosuka, and Sasebo, known as the "Former Naval Port Four Cities Gourmet Exchange Association," host events annually in rotation. Kure City holds the "Kure Food Festival," where you can enjoy local dishes such as Nikujaga (meat and potatoes stew) and Maritime Self-Defense Force curry. Moreover, Kure's Nikujaga is served in elementary schools in the city.

RECIPE

Ingredients (4 servings)

  • Beef 160g
  • Potatoes 6
  • Onion 1
  • Shirataki (konjac noodles) 240g
  • [Seasonings] Sugar 4 tbsp.
  • [Seasonings] Sake 4 tbsp.
  • [Seasonings] Soy sauce 150cc
  • Water 2 and 1／2 cups
  • Oil As needed

How to cook

  • 1. Peel and cut the potatoes into bite-sized pieces. Cut the onion into wedge shapes, and cut the shirataki (konjac noodles) and beef into bite-sized pieces.

  • 2. Heat oil in a pot and stir-fry the beef, onion, and potatoes.

  • 3. Add water and simmer.

  • 4. Add shirataki (konjac noodles).

  • 5. Add all the seasonings and simmer to infuse the flavors.

provider : Hiroshima Prefecture School Nutritionist Council - Yamane Naomi

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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