Stewed Beef with Soft Boiled Egg  recipe provided by the Certified Angus Beef® brand.

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Stewed Beef with Soft Boiled Egg

Serves 4
Cuisine: Japanese
Category: Soups & Stews, Low-Carb/Keto/High Protein
This recipe was created by a Japanese friend of the brand and translated by the Test Kitchen team for an American home kitchen.
Prep Time
10 mins
Other Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
3 hrs
  • 2 pounds Certified Angus Beef ® chuck roast, cut into 1 1/2-inch cubes
  • 2 teaspoons kosher salt
  • 2-inch segment fresh ginger, peeled and minced
  • 1 bunch green onions, whites and greens separated
  • 4 garlic cloves, minced
  • 1/2 cup sake
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 star anise
  • 4 eggs
  1. Season beef with salt, place in a 6-quart pot and cover with cold water. Bring to a boil, reduce heat to low; simmer 1 hour while skimming foam from top of liquid.
  2. Stir in ginger, greens of onions, garlic, sake, soy sauce, brown sugar and star anise. Simmer additional 90 minutes.
  3. While broth simmers, soft boil eggs. In a 4-quart sauce pan, bring 2 quarts of water to a boil. With a slotted spoon, gently lower eggs into boiling water. Boil 7 minutes, remove with slotted spoon, and then submerge eggs into bowl of ice water to cool. Cool 10 minutes, peel.
  4. Remove star anise and onion greens from pot of beef. Add peeled eggs; simmer broth 5 more minutes to rewarm eggs.
  5. Divide beef and broth among four bowls. Cut eggs in half, add to each bowl. Slice the whites of onions thinly lengthwise; garnish each bowl with sliced onion and serve.
Dentsu East Japan Inc.
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