Japanese Beef and Onion Soup Ingredients: 1 tablespoon grape seed or canola oil 2 large onions, peeled and julienned 1 leek, white part only save the green end for stock 1/4 cup garlic, peeled and sliced thinly 1 tablespoon fresh ginger, peeled and minced 1/3 cup mirin 1/2 cup soy sauce 8 cups dashi 12 very thin slices of beef tenderloin at room temperature fresh ground black pepper salt a handful of cilantro leaves 1 pound of thin noodles of your choice, cooked 1. Heat the oil over medium heat in a 3 1/2 quart heavy bottomed sauce pan. Add the onions , ginger, and the leeks and sweat them, stirring occasionally until they begin to brown. The less you stir the sooner they will brown but eventually you also want to stir so they brown nicely on all sides. 2. Add the garlic about halfway through the browning process. You want to soften the garlic but not brown it or it can become bitter. Now add the mirin and let it reduce by half. Then add the dashi and soy. Taste and add salt if necessary or more soy if you think it needs it. Reduce the heat and let the broth simmer for a bit, about 20 minutes or so. Just enough to let the flavors come together and the onions to be very tender but not mush. 3. If the noodles are cold place them in a strainer and run hot water over them for a few minutes to warm them. Shake out the excess hot water then divide them between four bowls. Arrange 4 tenderloin slices in each bowl and top with some cilantro. 4. Bring the broth to a boil and ladle it over the noodles. It will slightly cook the beef and will heat the noodles. Grind some fresh pepper over the top along with some cilantro and serve.
Posted on: Tue, 09 Sep 2014 21:39:59 +0000
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