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 Paper-thin Sliced Beef Soup Recipe


  • 600g/1 1/3lb rump (round) steak

  • 2 thin leeks, cut into thin strips

  • 4 spring onions (scallions), quartered

  • 8 shiitake mushrooms caps

  • 175g/6oz/2 cups oyster mushrooms, base part removed, torn into small pieces

  • 1/2 head Chinese leaves (Chinese cabbage), cut into squares

  • 300g/11oz shungiku, halved

  • 275g/10oz firm tofu, halved and cut crossways in slices

For the lime sauce:

  • 1 lime

  • 20ml/4 tsp mirin

  • 60ml/4 tbsp rice vinegar

  • 120ml/1/2 cup shoyu

  • 4 x 6cm/1 1/2 x 2 1/2in dashi-konbu

  • 5g/1/8oz kezuri-bushi

For the pink daikon:

  • 1 piece mooli (daikon), 6cm/2 1/2in in length, peeled

  • 1 dried chili, seeded and sliced

Serves 4


  1. To make the lime sauce, squeeze the lime and make up the juice to 120ml/4fl oz with water. Pour into a bowl and add the mirin, rice vinegar, shoyu, dashi-konbu and kezuri-bushi. Cover and leave to stand overnight.

  2. Make the pink mooli. Pierce the mooli in several places and insert the chili strips. Leave for 20 minutes, then grate, squeeze out the liquid and divide among four small bowls.

  3. Slice the meat thinly Arrange meat, vegetables and tofu on platters. Fill a casserole three-quarters full of water and add the dashi-konbu.

  4. Boil, then transfer to a table burner. Strain the citrus sauce and add 45ml/3 tbsp to each bowl of daikon.

  5. Remove the konbu from the stock Add some tofu and vegetables to the pot. Each guest cooks a slice of beef in the stock. then dips it in sauce.

  6. Tofu and vegetables are removed and dipped in the same way, and more are added to the pot.

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