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1 day 7 hours 45 min

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Clear Soup with Vegetables and Mochi

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Ingredients (Serves 4)
*4 mochi rice cakes
*200 g thinly sliced beef
*1/2 carrot (6 cm)
*40 g bamboo shoot
*2 shiitake mushrooms
*1 piece celery (12 cm)
*1/2 Japanese leek
*1 bunch watercress
*6 cups / 1200 ml dashi stock
* salt
* shichimi seven-spice chili pepper

Ingredients for seasoning for beef
*4 tbsp soy sauce
*1 tbsp sake
*1tbsp mirin sweet cooking sake
*1-2 tsp sugar
* pepper

1 Cut the beef into 3-4cm pieces.

2 Put it into a bowl. Add the soy sauce, sake, sugar and pepper in this order and mix them.

3 Cut the carrots into 6cm julienne.

4 Cut the bamboo shoot in half lengthwise. Then cut into julienne.

5 Cut off the stem of the shiitake mushroom. Then slice it.

6 Remove the string from the celery and cut it into julienne.

7 Cut the leek into 6cm julienne.

8 Cut off the hard part of the stem of the watercress and cut it into 6cm pieces.

9 Pour the dashi stock into the pot and turn on the heat.

10 When it comes to a boil, add the beef with the seasoning while loosening it.

11 When it comes to a boil again, skim the surface to remove the scum.

12 Add the carrot, bamboo shoot, shiitake mushroom, celery, leek and watercress in this order and let it simmer.

13 Put the fresh-roasted mochi into a serving bowl. Pour the soup with the vegetables.

14 Sprinkle with shichimi togarashi.

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