My mom and grandma always hard poached eggs in the broth for extra protein and it has always been my favorite part. This was last minute with what I had on hand and I was in a hurry so that's why there's skin on red potatoes but usually I would peel white potatoes. My mother is from Yokohama where gyuunabe 牛なべ started which influenced sukiyaki すき焼き which then influenced the creation of nikujaga 肉じゃが after an Imperial Japanese Navy general saw the British Royal Army stew. My grandmother (RIP) was born about 100 years ago so nikujaga had only existed for a few decades by that point so my family actually still calls this sukiyaki in our family but these days it more closely resembles what we call nikujaga. Marinated shabu shabu beef, sweet onion, carrot, potatoes, eggs, chicken stock, shoyu, sugar, and hondashi (bonito) granules.
by CupcakesAreMiniCakes
1 Comment
This looks amazing! Would you mind sharing the recipe? I’ve been intending to make this and would have looked up the Just One Cookbook recipe like usual, but a recipe with a story to it is always preferable!