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Japanese Beef Broth Soup 3

Serves 4 to 6 Soup meat, Soups

Japanese Beef Broth Soup 3

Japanese Beef Broth Soup 3 captures the essence of homemade comfort, often gracing family tables during colder months. This dish is a staple in Japanese households, where it is prepared with an intuitive touch, each family's version slightly different from the next. It's a warm, inviting bowl meant for sharing, embodying the simplicity and depth that define many home-cooked Japanese meals.

The soup offers a rich and hearty flavor, the beef shank simmered to tender perfection alongside sweet onions and carrots. The broth, enriched with generous fat and seasoned with hand-judged salt and pepper, envelops the vegetables, creating a robust, warming experience. Each spoonful is a reminder of the care and tradition woven into everyday cooking.

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 1 onion into thin wedges and peel and cut 2 carrots into bite-sized rounds. Set these aside for later use.
  2. In a large pot, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add the sliced onion. Stir occasionally, allowing the onion to soften and become translucent, releasing its aroma without browning.
  3. Add the 600 g of beef shank to the pot. Sear the beef on all sides until it develops a deep brown crust. This step is crucial for building a rich flavor base for the soup.
  4. Once the beef is browned, add the carrot rounds to the pot. Stir them gently with the beef and onions, allowing them to absorb some of the flavors from the pot.
  5. Pour in 1.8 L of beef broth, ensuring that the beef and vegetables are submerged. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer until the beef is tender and the carrots are soft, which should be evident when a fork easily pierces the carrots.
  6. Taste the soup and season with fine sea salt and black pepper to your preference. Remember that the salt should enhance the flavors without overpowering them.
  7. Once seasoned to your liking, the soup is ready to serve. Ladle it into bowls, ensuring each serving has a good mix of beef, carrots, and broth. Enjoy the soup with family, embracing the communal 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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