Nikusui is one of the representative soup dishes of Osaka, Japan. The flavor of the dashi broth, which combines bonito and beef, is sure to stimulate your appetite.
Drinking the soup alone is, of course, delicious, but adding tofu to the soup makes it even more satisfying. Enjoy the taste of Osaka, the city of dashi culture!
Jump to:
What is Nikusui?
Nikusui is a soup made by simmering beef in bonito dashi and seasoning it with mirin, soy sauce, and other seasonings. Niku means meat, and sui is short for suimono, which refers to soup. The meat used in nikusui is 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 pairs well with rice. Nowadays, it can be found in restaurants outside of Osaka.
What ingredients are used?
The ingredients for nikusui are quite simple: thinly slice beef, green onions (scallions), tofu, and soft-boiled eggs. While beef and green onions are essential ingredients, the addition of tofu and soft-boiled eggs is optional.
If you substitute tofu and soft-boiled eggs with udon noodles, you can make a different dish called "Niku Udon" (udon noodle soup with beef broth). It is also delicious.
To learn more about "Niku Udon."
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. It is a healthy yet filling meal.
Ingredients
- 0.45 oz. (13g) bonito flakes
- 2 ⅔ cups (640ml) water
- 5 oz. (140g) thinly sliced beef
- 1.8 oz. (50g) green onions / scallions
- 5.3 oz. (150g) silken tofu
- 1 tsp sugar (A)
- 1 Tbsp mirin (A)
- 1 ½ Tbsp light soy sauce (A) (regular soy sauce can be substituted)
Step-by-step instructions
🕒 Total 20 mins
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 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). The bonito dashi is ready.
Step 3
Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 4
Cut the sliced beef into 2 inch (5cm) wide pieces. Slice the green onions thinly. 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 A (sugar, mirin, light soy sauce), and bring it to a boil.
Step 6
Put the beef in the pot and simmer over low heat, skimming off the 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
- Make dashi broth with more bonito flakes and simmer it for a longer time than you would typically use for a Japanese meal. The rich dashi will enhance the flavor of the soup.
To learn more about how to make "Bonito Dashi." - Tofu should be drained. Draining helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a microwave to drain the tofu, there are alternative methods you can use as well. For more details, please refer to this 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
- 0.45 oz. (13g) bonito flakes
- 2 ⅔ cups (640ml) water
- 5 oz. (140g) thinly sliced beef
- 1.8 oz. (50g) green onions / scallions
- 5.3 oz. (150g) silken tofu
- 1 tsp sugar (A)
- 1 Tbsp mirin (A)
- 1 ½ Tbsp light soy sauce (A) (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 simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). The bonito dashi is ready.
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the sliced beef into 2 inch (5cm) wide pieces. Slice the green onions thinly. Cut the tofu into bite-sized pieces, each about 0.6 inch (1.5cm) wide.
- Return the bonito dashi to the pot, add A (sugar, mirin, light soy sauce), and bring it to a boil.
- Put the beef in the pot and simmer over low heat, skimming off the scum. When 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.
Leave a Reply