Nikujaga

Nikujaga (; lit. 'meat [and] potatoes') 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. Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan. During World War II, it was served as a navy dish. Today, people make it as one of the home dishes and eat it regardless of seasons. 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.