Japanese Short Rib Stew Recipe


Nutrition

Cal/Serving: 454
Daily Value: 23%
Servings: 6

Balanced, High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free
Fat13g20%
Saturated5g27%
Trans1g0%
Carbs68g23%
Fiber10g41%
Sugars19g0%
Protein18g36%
Cholesterol40mg13%
Sodium873mg36%
Calcium118mg12%
Magnesium116mg29%
Potassium1844mg53%
Iron4mg24%
Zinc4mg24%
Vitamin A3486IU70%
Vitamin C103mg171%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg17%
Niacin (B3)6mg30%
Vitamin B61mg55%
Folic Acid (B9)119µg30%
Vitamin B121µg16%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K25µg31%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Japanese Short Rib Stew
Maya Noguchi

This short rib stew is inspired by a traditional Japanese comfort food dish, nikujaga, a stew made with either pork or beef and potatoes. I added a few more vegetables here to make it a more well-rounded dish.

See all stew recipes.

Click here to see Heavenly Short Rib Recipes.

3.42857
Ratings14

INGREDIENTS

  • 1 teaspoon sesame oil
  • 3/4 pound boneless short rib steak, cut into 2-by-2 inch cubes
  • 1 medium-large onion, cut into 1 1/2-inch wedges
  • 2 carrots, peeled and cut into 1 1/2-by-1 1/2-inch cubes
  • 3 pounds daikon, peeled and cut into 1 1/2-by-1 1/2-inch cubes
  • 4 potatoes, peeled, cut into 1 1/2-by-1 1/2-inch cubes, and soaked in water briefly
  • 2 teaspoons bonito (dashi) powder, dissolved in 2 1/2 cups hot water
  • 4 tablespoons sugar, plus more to taste
  • 2/3 cup white cooking wine or cooking sake
  • 4 tablespoons soy sauce, plus more to taste
  • 3 scallions, white and green parts chopped finely, for garnish

DIRECTIONS

Heat a deep sauté pan (at least 2 ½ inches tall) over medium heat, then add the sesame oil. Sauté the short ribs until slightly browned. Set aside. 

Drain the potatoes. Using the same pan, sauté the onion, carrot, daikon, and drained potatoes. When the vegetables become slightly brown, add the short ribs back to the pan. Add the dashi soup, sugar, and cooking wine and bring to a boil, about 3 minutes.

Drain off the excess cooking liquid, then add the soy sauce. Season with additional sugar and soy sauce, to taste. Place a lid on the top of the pan and simmer for 25-30 minutes over medium heat without stirring. Serve the stew in a bowl and garnish with the scallions. 

Recipe Details

Servings: 6
Cuisine: Japanese

Notes and Substitutions:

Note: Make sure to trim the sharp edges off all the vegetables to make sure they don't fall apart when cooking.



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