This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. The onion gives nice rich layer of umami flavor to the dish. Miso-shiru Nabe always makes the perfect caramelized onion without having to constantly sauté it. I also add a lot of thinly sliced gingers for the accent.