en.unionpedia.org

Nikujaga, the Glossary

is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots.^[1]

Bosnian pot

Bosnian pot (Bosanski lonac) is a Bosnian stew, a culinary speciality, appreciated for its rich taste and flexibility. Nikujaga and Bosnian pot are potato dishes.

See Nikujaga and Bosnian pot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Nikujaga and Carrot

Dashi

is a family of stocks used in Japanese cuisine.

See Nikujaga and Dashi

Ground beef

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English).

See Nikujaga and Ground beef

Hiroshima

is the capital of Hiroshima Prefecture in Japan.

See Nikujaga and Hiroshima

Imperial Japanese Navy

The Imperial Japanese Navy (IJN; Kyūjitai: 大日本帝國海軍 Shinjitai: 大日本帝国海軍 'Navy of the Greater Japanese Empire', or 日本海軍 Nippon Kaigun, 'Japanese Navy') was the navy of the Empire of Japan from 1868 to 1945, when it was dissolved following Japan's surrender in World War II.

See Nikujaga and Imperial Japanese Navy

Irish stew

Irish stew (Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. Nikujaga and Irish stew are potato dishes.

See Nikujaga and Irish stew

Izakaya

An is a type of informal Japanese bar that serves alcoholic drinks and snacks.

See Nikujaga and Izakaya

Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

See Nikujaga and Japan

Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

See Nikujaga and Japanese cuisine

Kure, Hiroshima

is a city in Hiroshima Prefecture, Japan.

See Nikujaga and Kure, Hiroshima

Lancashire hotpot

Lancashire hotpot is a stew originating in Lancashire in the North West of England. Nikujaga and Lancashire hotpot are potato dishes.

See Nikujaga and Lancashire hotpot

List of Japanese soups and stews

This is a list of Japanese soups and stews. Nikujaga and list of Japanese soups and stews are Japanese soups and stews.

See Nikujaga and List of Japanese soups and stews

List of soups

This is a list of notable soups.

See Nikujaga and List of soups

Meat

Meat is animal tissue, often muscle, that is eaten as food.

See Nikujaga and Meat

Mirin

is a type of rice wine and a common ingredient in Japanese cooking.

See Nikujaga and Mirin

Miso soup

is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. Nikujaga and miso soup are Japanese soups and stews.

See Nikujaga and Miso soup

Nimono

is a simmered dish in Japanese cuisine. Nikujaga and Nimono are Japanese soups and stews.

See Nikujaga and Nimono

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Nikujaga and Onion

Pichelsteiner

Pichelsteiner is a German stew that contains several kinds of meat and vegetables. Nikujaga and Pichelsteiner are potato dishes.

See Nikujaga and Pichelsteiner

Pork

Pork is the culinary name for the meat of the pig (Sus domesticus).

See Nikujaga and Pork

Pot roast

Pot roast is an American beef dish made by slow cooking a (usually tough) cut of beef in moist heat.

See Nikujaga and Pot roast

Pot-au-feu

Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables.

See Nikujaga and Pot-au-feu

Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

See Nikujaga and Potato

Reduction (cooking)

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.

See Nikujaga and Reduction (cooking)

Scouse (food)

Scouse is a type of stew typically made from chunks of meat (usually beef or lamb) with potatoes, carrots, and onion.

See Nikujaga and Scouse (food)

Shirataki noodles

Shirataki (白滝, often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant.

See Nikujaga and Shirataki noodles

Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

See Nikujaga and Soy sauce

Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

See Nikujaga and Sugar

Yomiuri Shimbun

The is a Japanese newspaper published in Tokyo, Osaka, Fukuoka, and other major Japanese cities.

See Nikujaga and Yomiuri Shimbun

References

[1] https://en.wikipedia.org/wiki/Nikujaga