Nikusui is one of the signature soup dishes of Osaka, Japan. The flavor of the broth, made from bonito flakes (katsuobushi) and beef, is sure to stimulate your appetite. While the soup alone is delicious, adding tofu can enhance the overall satisfaction of the dish.
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What is Nikusui?
Nikusui is a soup made by simmering beef in bonito dashi, flavored 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 popularity and has become one of Osaka's signature dishes. It has a rich beef flavor while still being light, and it 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), and tofu. While beef and green onions are essential, tofu is optional.
If you substitute the tofu with udon noodles, you can create a different dish called "Niku Udon" (beef udon noodle soup). It is also delicious and highly recommended.
The origin and health benefits
There is a short story behind the creation of nikusui.
It all started when a regular customer at the udon restaurant 'Chitose' was feeling under the weather with a hangover and had no appetite. He ordered niku udon without the udon noodles. The owner responded to this unusual request, and as a result, Chitose became known as 'the udon restaurant that doesn’t serve udon noodles,' gaining popularity for this unique offering.
Eventually, the restaurant began serving a version with tofu, which is gentler on the stomach, instead of udon noodles. Since then, "nikusui" and "nikusui with tofu" have become the signature dishes of Chitose and have spread throughout Osaka.
Both are delicious, but nikusui with tofu is especially recommended as it is healthy yet hearty. Give this recipe a try and see for yourself.
📋Step-by-step recipe
Ingredients
- 5 oz thinly sliced beef
- 1.8 oz green onions / scallions
- 5.3 oz silken tofu
Bonito dashi (udon broth):
- 2 ⅔ cups water
- 1 ⅙ cups bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp mirin
- ½ tsp sugar
- 1 ½ Tbsp light soy sauce (Regular soy sauce can be used as a substitute; the main difference is the color.)
Instructions
🕒 Total: 20 mins
Step 1
Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add 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 a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.
Step 3
Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.
Step 4
Cut beef into 2-inch (5 cm) pieces. Thinly slice green onions. Cut tofu into bite-sized pieces, each about ⅗ inch (1.5 cm) thick.
Step 5
Return the dashi to the pot, add 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. Once 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 the dashi broth by using more bonito flakes and simmering them for a longer time than you would typically do for Japanese dishes. The richer dashi will enhance the flavor of the soup. To learn more about how to make bonito dashi, please refer to the 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 the linked page titled "Tofu Steak."
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Nikusui (Japanese Beef Soup from Osaka)
Ingredients
- 5 oz thinly sliced beef
- 1.8 oz green onions / scallions
- 5.3 oz silken tofu
Bonito dashi (udon broth):
- 2 ⅔ cups water
- 1 ⅙ cups bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp mirin
- ½ tsp sugar
- 1 ½ Tbsp light soy sauce (Regular soy sauce can be used as a substitute; the main difference is the color.)
Instructions
- Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add 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 a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.
- Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.
- Cut beef into 2-inch (5 cm) pieces. Thinly slice green onions. Cut tofu into bite-sized pieces, each about ⅗ inch (1.5 cm) thick.
- Return the dashi to the pot, add 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. Once the beef changes color, add the tofu and green onions, and continue simmering until they are cooked through.
Notes
- You can store it in the refrigerator for up to 2 days.
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