Niku Dofu (Japanese Simmered Beef and Tofu)
User Reviews
5.0
9 reviews
Excellent
Niku Dofu (Japanese Simmered Beef and Tofu)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 200 g thinly sliced beef I used rib end cuts
- 1 tbsp Potato Starch
- ½ tbsp cooking oil
- 4 tbsp soy sauce
- 100 ml sake
- 3 tbsp light brown sugar
- 300 ml water
- ½ tsp dashi granules
- 1 yellow onion (medium) thinly sliced
- 300 g firm tofu cubed
- 100 g enoki mushrooms roots removed
- 10 Snow peas
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Instructions
- Start by mixing 200 g thinly sliced beef with 1 tbsp potato starch until lightly coated.
- Heat a pan on medium and add ½ tbsp cooking oil. Once hot, add the beef and cook until browned on both sides. Transfer to a plate and set aside for later.
- In the same pan, add 4 tbsp soy sauce, 100 ml sake, 3 tbsp light brown sugar, 300 ml water and ½ tsp dashi granules.
- Mix and bring to almost boiling over medium heat, then add 1 yellow onion, 300 g firm tofu, 100 g enoki mushrooms and cooked beef from before. Bring to almost boiling once more, then lower to a simmer.
- Sit a drop lid on top of the simmering ingredients, and cook for 10 minutes.
- Optional step (recommended): Turn off the heat and leave to cool for 30 minutes to 1 hour.
- Reheat over medium until it starts to boil, while you wait blanch 10 snow peas in boiling water for 1 minute. Scoop out with a slotted spoon and run under cold water to cool. Slice diagonally.
- Dish up the niku dofu and garnish with the snow peas.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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