How to Cook Nikujaga

http://www.youtube.com/watch?v=kCFJeGUD-NQendofvid
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Niku-jyaga means meat-poteto.
The ingredient is meat,poteto,carrot,konnyaku,sake,sweet sake,salt,suger,and sauce.
Boil them in soup stock.

Niku-jyaga is japan's national food.
It is said that NIku-jyaga comes from beaf stew:Brown,salty,meat,poteto.
The early age of 20 century,Japan and British had concluded an alliamce with each other.
And an japanese serviceman was moved when he ate British beaf stew.
He came back Japan and tried to make it,bad he didn't know ingredients,except poteto,meat,and something brwon.
Then he substituted soy source for bouillon and demiglace sauce.
Though it was far from beaf stew,cooking it was so quickly and nutrition balance was so good that it became dish for the forces and spreaded over the people.
Sometime it was said'Who cano't cook NIku-jyaga well should not marry.'
Most japanese love it and recognaize it as Mom's home cooking.

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