Nikudōfu is a traditional Japanese simmered dish made with beef, tofu, and aromatic green onions, cooked in a sweet and savory broth. Similar in flavor to Sukiyaki, it’s simpler and uses tofu as the main ingredient. Especially in Kyoto, this dish is a wintertime staple and is served everywhere: from family kitchens to upscale restaurants.
In early Meiji-era Kyoto, the consumption of beef gained popularity and gave rise to a flourishing Sukiyaki culture. It was here that Nikudōfu—made with tofu and Kyoto’s famous Kujo green onions—emerged. Kujo green onions are known for their sweetness and slick texture, making them ideal for simmered dishes, especially in winter.
Natural soft, light mineral water found in Kyoto also contributes to the delicate, smooth texture of tofu made in the region, enhancing the depth of flavor in Nikudōfu.
While it shares similarities with Sukiyaki, Nikudōfu differs in two distinct ways. Unlike Sukiyaki, which is a hot pot dish often eaten dipped in raw egg, Nikudōfu is a stew served in a bowl.Tofu also takes center stage in Nikudōfu—its tender texture soaking up all the umami from the beef.
Common additions include onion, shiitake mushrooms, shirataki noodles, and carrots, with each household putting its own spin on the recipe.
This version is perfectly portioned for two as a side dish. It’s cozy, comforting, and pairs wonderfully with rice.
20 minutes
Rinaty
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.
- 2 3/4 oz thinly-sliced beef
- 1 /2 block of firm tofu
- 1 cup shirataki noodles
- 1 tsp. vegetable oil
- A8 tbsp. water
- A2 tbsp. soy sauce
- A2 tbsp. mirin
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. sugar
- A1 tsp. Hondashi (Japanese soup stock granules)
INSTRUCTIONS
- 1
Cut tofu into 4 equal pieces. Slice beef into bite-sized pieces. Rinse shirataki noodles well, drain, and cut into shorter pieces (approx. 4-6 inches).
- 2
Heat vegetable oil in a small saucepan. Add beef and sauté until partially cooked. Push beef to the side and add shirataki noodles. Sauté briefly.
- 3
Push the shirataki aside and add tofu pieces to the open space. Add all ingredients from section A (water, soy sauce, mirin, sake, sugar, and Hondashi).
- 4
Bring to a boil, then cover with a drop lid and simmer over medium-low heat for 5 minutes. Remove the lid, flip the tofu pieces, and let cool to allow flavors to soak in. Reheat before serving.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."