Nikusui is one of the representative soup dishes of Osaka, Japan. The flavor of the dashi broth, made from bonito flakes (katsuobushi) and beef, is sure to stimulate your appetite. While the soup alone is delicious, adding tofu or a soft-boiled egg enhances its satisfaction.
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What is Nikusui?
Nikusui is a soup made by simmering beef in bonito dashi and flavoring it with seasonings such as mirin and soy sauce. "Niku" means meat, and "sui" is short for 'suimono,' which refers to soup. The meat used in this dish is thinly sliced beef.
Originally served at the udon restaurant 'Chitose' in Osaka, this flavorful dish gained a reputation and has now become one of Osaka's signature dishes. It has a rich beef flavor while still being light, and it also pairs well with rice. Nowadays, it can be found in restaurants outside of Osaka.
Typical ingredients
The ingredients for nikusui are quite simple: thinly sliced beef, green onions (scallions), tofu, and a soft-boiled egg. While beef and green onions are essential ingredients, the inclusion of tofu and a soft-boiled egg is optional.
If you substitute udon noodles for tofu and a soft-boiled egg, you can make a different dish called "Niku Udon" (beef udon). It is also delicious and recommended.
The origin and health benefits
Nikusui was created when a regular customer who visited "Chitose," wasn't feeling well due to a hangover and had no appetite, so he ordered niku udon without the udon noodles. Using tofu or soft-boiled eggs instead of the noodles is less likely to cause indigestion. Therefore, this dish is healthy yet filling.
Ingredients
- 5 oz. (140g) thinly sliced beef
- 12 (1.8 oz./50g) green onions / scallions
- 5.3 oz. (150g) silken tofu
Bonito Dashi:
- 2 ⅔ cups (640ml) water
- 1 ⅙ cups (0.45oz./13g) bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp mirin
- ½ tsp sugar
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Step-by-step instructions
🕒 Total 20 mins
This recipe uses tofu, but you can also use a soft-boiled egg instead.
Step 1
Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Bonito dashi is ready.
Step 3
Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 4
Cut the thinly sliced beef into 2 inch (5cm) wide pieces. Thinly slice the green onions. Cut the tofu into bite-sized pieces, each about 0.6 inch (1.5cm) wide.
Step 5
Return the bonito dashi to the pot, add the seasonings (mirin, sugar, and light soy sauce), and bring it to a boil.
Step 6
Put the beef in the pot and simmer over low heat, skimming off any scum. When the beef changes color, add the tofu and green onions, and continue simmering until they are cooked through.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Prepare dashi broth by using a larger amount of bonito flakes and simmering for a longer time than you would typically use for a Japanese dish. The richer dashi will enhance the flavor of the soup.
To learn more about how to make "Bonito Dashi," please refer to this linked page. - Tofu should be drained. This process helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a microwave, there are alternative methods available. For more details, please refer to this linked page.
- Beef should be simmered over low heat. Simmering it over low heat prevents it from becoming tough.
Recipe Card
Nikusui (Beef Soup from Osaka)
Ingredients
- 5 oz. (140g) thinly sliced beef
- 12 (1.8 oz./50g) green onions / scallions
- 5.3 oz. (150g) silken tofu
Bonito Dashi:
- 2 ⅔ cups (640ml) water
- 1 ⅙ cups (0.45oz./13g) bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp mirin
- ½ tsp sugar
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Instructions
- Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Bonito dashi is ready.
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the thinly sliced beef into 2 inch (5cm) wide pieces. Thinly slice the green onions. Cut the tofu into bite-sized pieces, each about 0.6 inch (1.5cm) wide.
- Return the bonito dashi to the pot, add the seasonings (mirin, sugar, and light soy sauce), and bring it to a boil.
- Put the beef in the pot and simmer over low heat, skimming off any scum. When the beef changes color, add the tofu and green onions, and continue simmering until they are cooked through.
Notes
- This recipe uses tofu, but you can also use a soft-boiled egg instead.
- You can store it in the refrigerator for up to 2 days.
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