Japanese Short Rib Stew

Japanese Short Rib Stew
3.4 from 7 ratings
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.
Japanese Short Rib Stew
  • 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 pound 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 teaspoon bonito (dashi) powder, dissolved in 2 1/2 cups hot water
  • 4 tablespoon sugar, plus more to taste
  • 2/3 cup white cooking wine or cooking sake
  • 4 tablespoon soy sauce, plus more to taste
  • 3 scallions, white and green parts chopped finely, for garnish
  1. 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.
  2. 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.
  3. 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.