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Just Hungry is a site about food. There are 
Nikujaga: Japanese stewed meat and potatoes
That looks great.
The concept you call "ofukuro no aji" I think is what I would call "comfort food." Gretchen and I were just talking about that the other day. It is hard to know what people will call comfort food, but like art, you know it when you see it.
Stews would definitely fall into the comfort food categories. As you mentioned, western -- or at least American -- stews have a lot of liquid. They are essentially thickened soups. There is another class called "pot pies" that are extremely thick, but still strongly feature the thickened liquid. What constitutes a pot pie is a religious topic.
What you have made here looks barely damp, but very tasty. Definitely different. Thanks for the recipe.