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.


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. 


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


Calories per serving:

454 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 13g 20%
  • Carbs 67g 22%
  • Saturated 6g 28%
  • Fiber 10g 41%
  • Trans 1g
  • Sugars 18g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 18g 36%
  • Cholesterol 40mg 13%
  • Sodium 858mg 36%
  • Calcium 119mg 12%
  • Magnesium 120mg 30%
  • Potassium 1,867mg 53%
  • Iron 4mg 24%
  • Zinc 4mg 24%
  • Phosphorus 304mg 43%
  • Vitamin A 176µg 20%
  • Vitamin C 103mg 171%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 6mg 30%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 119µg 30%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 25µg 31%
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