niku sui — Ōsaka, Japan

Niku sui, literally "meat water," is a clear soup built on a light broth in which thin slices of beef are gently simmered along with a few plain additions, typically konjac and long green onion. It is kept deliberately simple: no thick sauce, no heavy seasoning, and often little more than beef, broth, konjac and onion in the bowl. It is reported from Ōsaka, where it is associated with street stalls and informal eateries rather than formal dining, often served alongside grilled or fried items as a warming side rather than a standalone meal. Its plainness and low cost have kept it a familiar presence at festivals and night markets in the area. To prepare it, a light dashi or beef-bone broth is seasoned modestly with soy sauce, salt and a little sake, then brought to a bare simmer. Thin beef slices are added and cooked just until they lose their pink color, followed by pieces of konjac, which are usually blanched beforehand to remove any bitterness, and lengths of long green onion. The soup is served hot, straight from the pot. What distinguishes this version from a richer beef soup or stew is restraint: the broth stays thin and clear rather than reduced or thickened, the beef is added late so it stays tender rather than long-simmered, and the whole dish depends on the quality of the broth itself rather than on added fat or strong seasoning. A little grated ginger is sometimes offered on the side.