Japanese Beef Soup

IJsselstein, Friday, 21 November 2003 (updated: Wednesday, 5 October 2005)

Ingredients

Ingredients:

1 kg. Beef meat for soup (rib, bones)

Water

Salt to taste

1 large carrot, cut in about 12 pieces

1 small onion, cut in 0.4-0.5 cm thick rings

3 sprigs Parsley

15-20 black peppercorns

1/2 thin stalk celery, about 12 cm long (8-10 cm If thick)

3 bay leaves

Noodles, cooked (Chinese egg noodles can be substituted)

2 tablespoons Kikkoman Soy Sauce

Preparation

In a large pot put the beef meat, carrot, parsley, peppercorns, celery and bay leaves, add ample water to cover and bring to a boil. Reduce the heat and cook slowly for 2-3 hours, adding water as the liquid evaporates. Add salt after 1 hour.
Cook onion on a griddle until browned on both sides, add to the soup and cook in the last 15-30 minutes of the cooking time.
When the meat gets tender, take out and slice. Strain the soup and reheat.
Season with soy sauce and add cooked noodles.
Place the meat and mashed potato on a plate and serve as a main dish together with the soup.
Carrot can be put back to the soup, if preferred.

Enjoy !

Thanks to Melba Dano Muto for sharing this recipe.

Rodelyn Hellingman

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