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Cooking time: Approx. 8 hours
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As shank is a lean meat that mainly consists of muscle and tendon with little fat, it is tough,so simmering it softens it and draws out its delicious flavor. At Yakiniku GYUTA Honjin, beef shank meat is used to make soup for cold noodles. Simmering beef shank for several hours with vegetables and fruit removes excess fat, enhancing the flavor while making it lighter and easier to eat. It’s convenient to make a large batch at once, refrigerate it and use it as a standalone soup or combine it with rice or noodles.
＊This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.