Japanese Short Rib Stew

Japanese Short Rib Stew
Japanese Short Rib Stew

Maya Noguchi

Japanese Short Rib Stew

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.

Notes

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

Ingredients

  • 1  Teaspoon  sesame oil
  • 3/4  Pounds  boneless short rib steak, cut into 2-by-2 inch cubes
  • medium-large onion, cut into 1 1/2-inch wedges
  • 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
  • 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  Cups  white cooking wine or cooking sake
  • 4  Tablespoons  soy sauce, plus more to taste
  • 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. 

Nutritional Facts

Total Fat
36g
51%
Sugar
32g
36%
Saturated Fat
8g
33%
Cholesterol
41mg
14%
Carbohydrate, by difference
41g
32%
Protein
14g
30%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
20mg
2%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
2µg
4%
Sodium, Na
607mg
40%
Water
234g
9%

Japanese Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Japanese Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.