The rest of the traditional ingredients for Nikujaga are onions, potatoes, and carrots. I usually like to add some shirataki noodles to the mix, which adds some bulk to the stew without adding any calories. They're also very good at soaking up the wonderful flavors of the broth while adding a fun texture to the dish. To finish it off, I usually add something green, such as snow peas, snap peas, edamame, or green beans. Like any stew, there's a lot of room for improvisation in this dish, and I sometimes like to add things like tomatoes, kabocha, sweet potatoes, burdock, or parsnips.