Nikujaga

Nikujaga (肉じゃが^?) (meaning meat-potato^A) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.^[1]

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century.^[1] 

Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.^{[citation needed]} It usually is boiled until most of the liquid has been reduced.^{[citation needed]} Thinly sliced beef is the most common meat used, although minced/ground beef is also popular.^{[citation needed]} Pork is often used instead of beef in eastern Japan.^{[citation needed]}

Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas.^{[citation needed]}