Classic / Easy / Juicy, Umami-Rich
Nikudōfu (肉豆腐) is a staple of Japanese home-cooking and izakaya pubs where firm tofu, beef, onion, and other ingredients are simmered in a sweet and savory dashi stock. The deep umami emanating from every bite evokes a sense of nostalgia and the comfort that is found in a long-established, traditional eatery.
In Japanese food culture, Nikudōfu is cherished as a versatile dish that pairs well with rice as a main side dish, or served elegantly as a small side dish. This recipe is designed to allow the flavors to deepen and soak into the ingredients in a short cooking time of just 15 minutes, eliminating the long cooking time that is typical with simmered dishes.
15 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block firm tofu (momen dōfu)
- 7 oz thinly-sliced beef
- 0.5 of an onion
- 2 oz shimeji mushrooms
- 2 oz enoki mushrooms
- 4 knotted bundles of shirataki noodles (konnyaku noodles)
- A0.5 cup water
- A4 tbsp sake (or white wine)
- A4 tbsp mirin (sweet rice wine)
- A4 tbsp soy sauce
- A1 tbsp sugar
- A1 tsp Japanese-style dashi powder (granulated)
INSTRUCTIONS
Preparation
・Firm tofu: Cut into 8 equal pieces, place on a paper towel for about 10 minutes, and lightly drain the excess moisture.
・Thinly sliced beef: Cut into 2 to 2/12-inch-long pieces (5–6 cm).
・Onion: Cut into 6 wedges.
・Shimeji and Enoki mushrooms: Cut off and discard the tough ends and separate the mushrooms into bite-sized clusters.
・Knotted shirataki noodles: Rinse with water and drain.
- 1
Place the (A) ingredients (water, sake, mirin, soy sauce, sugar, and dashi powder) and the onion in a frying pan and turn on to medium heat. Add the thinly-sliced beef to the empty spaces in the pan and simmer, gently breaking up the meat occasionally to prevent clumping. Once the beef is brown and completely cooked, remove the beef to a plate temporarily.
- 2
Add the firm tofu, shimeji mushrooms, enoki mushrooms, and knotted shirataki noodles to the pan, ensuring they are all submerged in the broth. Cover with a drop-lid (otoshibuta) and simmer over low to medium heat for 10 minutes.
- 3
Return the beef to the frying pan and cook over low heat for about 2 minutes, then turn off the heat. The dish is delicious when served immediately, but letting it sit for about 20 minutes allows the flavor to penetrate even more.
RecipeID
726
Tips & Notes
・A 9.5–10.2-inch (24–26 cm) frying pan is the perfect size to hold all the ingredients.
・Aluminum foil is fine for the drop-lid.
・Grilled tofu (yaki dōfu) can be substituted for the firm tofu. You can use silken tofu, but handle it carefully as it breaks easily.
・I used knotted shirataki noodles that do not require pre-boiling. If there is no such indication on the package, boil them in boiling water for 2–3 minutes before use.
・Removing the beef temporarily prevents overcooking, resulting in a tender meat.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."