Nikusui | Osaka’s Hidden Beef Broth Dish You’ve Never Heard Of 🥩🍲

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and lower in fat, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white vinegar + sugar

These alternatives mimic the sweetness and acidity of mirin.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is often less expensive.

Soak the kelp overnight or for 30 minutes to 1 hour.

Chop the green onions in two ways: diagonally for cooking in the soup and finely for topping.

Start the soaked kelp on the stove at medium to low heat.

Bring the broth slowly to a boil to extract maximum dashi flavor.

Once boiling, remove the kelp and let the broth boil for 5 minutes.

Take the broth off the heat and add bonito flakes; bring it back to a boil.

Cook the broth with bonito flakes for 3-5 minutes until boiling again.

Reduce the heat and remove any lye from the broth.

Strain the soup; recycle the bonito flakes for another broth or dry and grind them for use in dishes like Okonomiyaki or Takoyaki.

Prepare the beef by freezing it and then letting it defrost for 30 minutes to slice it thinly (about 2 mm).

Add a mountain of chopped green onions to the broth.

Add silken tofu to the soup.

Serve the Nikusui with a bowl of rice and an egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens