>>82595262Nikujaga is easy homecooking so don't stress it too much. I usually only do it with onion garlic and potatoes
I like to cook the beef then push it to the edges of the pan once almost done, add the onions in the centre and throw my salt, sugar, mirin, onions, sesame oil etc. (except the water) on top of the onions, mixing it all together once the onion is done.
If I don't have dashi on hand, I add miso to water or use beef broth.
