Nikusui (Japanese Beef Soup from Osaka)
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.
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Servings: 2
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 (5cm) pieces. Thinly slice green onions. Cut tofu into bite-sized pieces, each about ⅗ inch (1.5cm) 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.
Nutrition
Calories: 374kcal
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