Servings
Font
Back
0 from 9 votes

Niku Dofu (Japanese Simmered Beef and Tofu)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Start by mixing 200 g thinly sliced beef with 1 tbsp potato starch until lightly coated.
  2. 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.
  3. 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.
  4. 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.
  5. Sit a drop lid on top of the simmering ingredients, and cook for 10 minutes.
  6. Optional step (recommended): Turn off the heat and leave to cool for 30 minutes to 1 hour.
  7. 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.
  8. Dish up the niku dofu and garnish with the snow peas.
  9. Enjoy!