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Beef Dashi Chazuke Recipe

Name: Nana's Green Tea - Olympic Villages Beef Dashi Chazuke Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g beef bones (or beef shank); 2000 ml water; 10 g kombu (dried kelp); 15 g bonito flakes (katsuobushi); 20 g ginger, sliced; 2 tbs soy sauce; 1 tbs mirin; 1 tsp salt; 300 g beef flank or chuck, thinly sliced; 1 tbs vegetable oil; 1 tsp garlic, minced; 1.5 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry sherry); 1 tsp brown sugar; 120 ml dashi (from Beef Dashi section); 4 cups short-grain Japanese rice, cooked; 4 tbsp scallions (green onions), thinly sliced; 1 each pickled plum (umeboshi), optional, chopped; 2 sheets toasted nori, shredded; 2 tsp sesame seeds, toasted; 4 leaves thinly sliced shiso or mitsuba (optional); 1 tsp wasabi or yuzu kosho, to taste

Inspired by Nana's Green Tea - Olympic Village

Time3h

Serves4

Make Beef Dashi Chazuke Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Dashi

1 1/8 lb (500 g) beef bones (or beef shank)

8.45 cup (2000 ml) water

1/3 oz (10 g) kombu (dried kelp)

0.53 oz (15 g) bonito flakes (katsuobushi)

0.71 oz (20 g) ginger, sliced

2 tbs Aged soy sauce

1 tbs Mirin

1 tsp Celtic sea salt

Braised Beef Topping

10.6 oz (300 g) beef flank or chuck, thinly sliced

1 tbs Tuscany sunflower oil

1 tsp Garlic, minced

1 1/2 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry sherry)

1 tsp Brown sugar

1/2 cup (120 ml) dashi (from Beef Dashi section)

Rice & Assembly

4 cups short-grain Japanese rice, cooked

4 tbsp scallions (green onions), thinly sliced

1 each pickled plum (umeboshi), optional, chopped

2 sheets toasted nori, shredded

2 tsp Sesame seeds, toasted

4 leaves thinly sliced shiso or mitsuba (optional)

1 tsp wasabi or yuzu kosho, to taste

Method

Beef Dashi

Prepare and blanch bones

Place beef bones or shank in a large pot and cover with cold water. Bring to a rapid simmer over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water, discarding the blanching liquid and rinsing the pot.

Simmer dashi

Return the cleaned bones to the pot and add 2000 ml fresh cold water and sliced ginger. Slowly bring to a gentle simmer (do not boil vigorously) over medium-low heat. Skim any scum that rises to the surface. Simmer gently for 2 to 2.5 hours to extract flavor, topping up with a little water if needed to keep bones submerged.

Add kombu and bonito

With about 10 minutes remaining, add the kombu. Remove kombu just before the end of simmer and turn off heat. Let the pot rest for 1–2 minutes, then add bonito flakes, stirring briefly. Let the flakes sink (about 2–3 minutes), then strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids.

Season dashi

Return the strained stock to a gentle simmer. Add 2 tbs soy sauce, 1 tbs mirin and 1 tsp salt. Taste and adjust: the dashi should be savory with a clean beef-umami base but not overpowering. Keep warm over low heat (do not boil) until ready to serve. Reserve 120 ml for braising beef if needed.

Braised Beef Topping

Sear beef

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the thinly sliced beef in a single layer (work in batches if necessary) and sear just until browned, about 30–60 seconds per side because slices are thin. Remove and set aside.

Aromatics and deglaze

Lower heat to medium, add minced garlic and sauté until fragrant, about 20–30 seconds. Pour in 1 tbs sake to deglaze the pan, scraping up browned bits.

Braise beef

Return the seared beef to the pan. Add 1.5 tbs soy sauce, 1 tbs mirin, 1 tsp brown sugar and 120 ml warm beef dashi. Stir to combine and simmer gently for 2–4 minutes until the sauce reduces slightly and coats the beef. Taste and adjust seasoning. Remove from heat and keep warm.

Rice & Assembly

Portion rice

Divide the cooked short-grain rice into 4 serving bowls (approximately 1 cup rice per bowl). Lightly fluff the rice so steam can escape.

Top with beef

Arrange a portion of the braised beef over each bowl of rice, spooning some of the braising sauce over the meat for flavor.

Garnish and condiments

Scatter sliced scallions, shredded toasted nori, and toasted sesame seeds over the beef. Add chopped umeboshi to one side of the bowl if using. Place a small dab (about 1/4 tsp) of wasabi or a small smear of yuzu kosho on the rim for those who want a spicy/citrus kick. Add shiso or mitsuba leaves if using.

Finish with dashi (chazuke)

Ladle the hot beef dashi over each bowl at the table or just before eating, about 200–250 ml per bowl, pouring until the rice and toppings are lightly submerged but not swimming excessively. Serve immediately so rice retains some texture.

Serving suggestion

Offer extra soy sauce, pickles, and additional scallions at the table. Slurp and eat with a spoon or chopsticks/fork combination: pick up solids and sip the broth as you go.