For the comedy folk band, see The Lancashire Hotpots. Lancashire hotpot is a stew originating from Lancashire in the North West of England. In Lancashire before industrialisation, families would work at home spinning thread while scrags of mutton stewed nikujaga over a low fire.
Family members could attend to the cooking over many hours. Many early recipes add lamb kidneys and modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. The traditional recipe once included oysters, but increasing cost eliminated them from common usage. It is often thought that the “hot pot” referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling. Food and Cooking in Victorian England: A History. How to cook the perfect Lancashire hotpot”.
A Hodge Podge of Hot-pots, 31 May 2007. This article possibly contains original research. Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup.