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Japanese Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

Japanese Beef Broth Soup 2

Japanese Beef Broth Soup 2 is a cherished staple in homes across Japan, offering a comforting embrace on cool evenings. This version captures the essence of home-cooked simplicity, where each ingredient is chosen with care and seasoned to taste, reflecting the intuitive touch of the cook. It is a dish that embodies the warmth of family meals, often made without rigid measurements, allowing each household to impart its own signature.

With a generous base of beef shank simmered alongside onions and carrots, the soup achieves a rich, velvety texture. The broth, seasoned with fine sea salt and black pepper, envelops the senses in savory warmth. This is a dish meant for sharing, inviting all at the table to savor its hearty, satisfying flavors.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your ingredients. Slice the onion into thin wedges and cut the carrots into bite-sized rounds. Heat 2 tablespoons of oil in a large pot over medium heat. Add the sliced onion and carrots, stirring occasionally, until the onion becomes translucent and the carrots start to soften, about 5-7 minutes. Be careful not to let them brown, as this will affect the flavor of the soup.
  2. Next, add the 600 g of beef shank to the pot. Sear the beef on all sides until it is browned, which will take about 5 minutes. This step is crucial as it helps to develop a rich, deep flavor in the soup. The beef should have a nice caramelized crust before moving to the next step.
  3. Pour in the 1.8 L of beef broth, making sure the beef is fully submerged. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently, which will help tenderize the beef and meld the flavors together.
  4. Simmer the soup for about 1.5 to 2 hours, checking occasionally. The beef should be tender and easy to pull apart with a fork, and the broth should have a rich, beefy aroma. The carrots should be soft but not mushy, maintaining their shape.
  5. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. Adjust as needed, keeping in mind that the soup will be shared at the table.
  6. Finish the soup by serving it hot in bowls. You can add a thread of oil on top for a glossy finish if desired. This soup is best enjoyed with family or friends, embodying the spirit of Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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