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.

6
Servings
394
Calories Per Serving
Deliver Ingredients

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
  • 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 Cups 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. 

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
17g
N/A
Saturated Fat
5g
27%
Cholesterol
40mg
13%
Protein
16g
32%
Carbs
48g
16%
Vitamin A
173µg
19%
Vitamin B12
1µg
16.4%
Vitamin B6
0.8mg
40.9%
Vitamin C
81mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
0.2mg
1.2%
Vitamin K
7µg
9%
Calcium
100mg
10%
Fiber
8g
31%
Folate (food)
97µg
N/A
Folate equivalent (total)
97µg
24%
Iron
3mg
18%
Magnesium
93mg
23%
Monounsaturated
6g
N/A
Niacin (B3)
5mg
24%
Phosphorus
240mg
34%
Polyunsaturated
1g
N/A
Potassium
1392mg
40%
Riboflavin (B2)
0.3mg
15.6%
Sodium
690mg
29%
Sugars, added
8g
N/A
Thiamin (B1)
0.2mg
15.5%
Trans
0.8g
N/A
Zinc
3mg
22%

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