'meat [and] potatoes'[a]) 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.

[3] Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup.

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

[1] One story is that in 1895, Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy.

Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese Navy base as the birthplace of nikujaga.