Japanese · Dinner
Simmered Beef and Radish Soup
Beef chuck simmered with daikon radish, soy sauce, sake, and mirin until the meat turns tender and the radish absorbs the broth. Ginger and scallion sharpen the finish. Served hot in its broth as a home-style Japanese dish, closer to niku-jaga's soupier cousin than a dry braise.
$5
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
437Calories
34.4gProtein
22.1gFat
20.1gCarbs
14.2gSugar
1.6gFiber
1719mgSodium
135mgChol
8.7gSat Fat
870mgPotassium
55mgCalcium
3.6mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
hidden-gems
Instructions
1
Prep
Cut beef chuck into bite-sized cubes, peel and cut daikon into half-moons, thinly slice ginger, and slice scallion for garnish.
2
Sear
Heat vegetable oil in a medium saucepan over medium-high heat for 3 minutes, turning beef cubes occasionally, until browned on most sides.
3
Simmer
Add ginger to the pan, then pour in chicken stock, soy sauce, mirin, sake, and sugar. Add daikon and reduce to medium heat for 45 minutes, partially covered, until beef is fork-tender and daikon turns translucent.
4
Plate
Ladle soup into a bowl, scatter scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 oz311g daikon
- 2 cup480ml chicken stock
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 1 oz28g ginger-fresh
- 22 scallion
- 2 tsp2 tsp vegetable-oil
