Japanese  Beef

Korean Reimen (Cold noodle)

Cooking time: Approx. 8 hours

©Japan Livestock Products Export Promotion Council

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.

Ingredients(To make approx. 4 liters)


  • approx. 1.2-1.5kg beef shank
  • approx. 4-5l water
  • approx. 20-25g ginger
  • approx. 10-12g garlic
  • 1/4 green onion
  • 1/5 apple


  • Noodles
    enough amount to serve
  • Cucumber
    as desired
  • Boiled egg
    1/2 per person
  • Chinese style roasted pork
    as desired
  • Kimchi
    as desired


  1. 1.Put enough water into a pot to cover the beef shank and put on a low heat.
  2. 2.Add in the ginger, garlic, green onion and apple.
  3. 3.While skimming off the froth, add in the remaining water and simmer for approximately 8 hours.
  4. 4.Cook noodles for designated minutes before serving them on a plate. Top it with your favorite ingredients and pour soup over it.

provided the recipeYakiniku GYUTA Honjin Yodobashi Akiba (Akihabara, Tokyo)

*This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.