You don't have to add water. The moisture of the onions is just right to make a slightly sweet nikujaga!
My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!
This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important!
Enjoy Japanese food around the world.