Gyujiru Okinawan Beef Soup
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Beef and carrot browned in lard give this clear Okinawan soup a quiet richness beneath its bonito broth.
Read more
On the islands, winter versions used chidekuni, a long, bright yellow island carrot, and heartier pots added beef offal. It has also long been cooked for local observances. Here a single block of lean beef round keeps the prep simple.
Ingredients
Instructions
- 1
Slice 200g beef round across the grain into generous bite-size pieces 5mm thick.
Peel 120g carrot and cut it diagonally into pieces similar in size to the beef.
- 2
Wipe 15g kombu with a damp cloth and soak it in cold water for 15 minutes.
Once flexible, pat dry and cut into 3cm squares.
- 3
Melt 15g lard in a deep pot over medium heat.
Add the beef without crowding and sauté 2 minutes; once its surface browns, add the carrot and cook 2 minutes more.
- 4
Pour in 1.2L bonito dashi and add the cut kombu.
Bring to a boil, lower the heat, and simmer 20 minutes while skimming foam and excess fat from the surface.
- 5
Confirm the beef reaches at least 74°C and a chopstick enters the carrot.
Add 10ml soy sauce and season in two additions with up to 5g salt for a light clear-soup taste.
- 6
Turn off the heat, stir in 5g grated ginger, and rest 30 seconds.
Divide the hot soup among four bowls with an even share of beef, carrot, and kombu.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Danggeun Namul
carrot
Korean-Style Cabbage Pickle
carrot
Chanko Nabe (Sumo-Style Hot Pot)
carrot, grated ginger