Simmered Beef and Tofu (Niku tofu)

Niku dofu（肉豆腐）

“Niku-dofu” is a dish made by simmering beef, tofu, and Japanese leek (Kujo negi) with plenty of soy sauce and sugar. It’s the perfect recipe for the chilly autumn weather.The combination of juicy beef, hot tofu, and soft green onions is sure to make anyone happy.

Niku-dofu is one of the local dishes of Kyoto Prefecture.

For this reason, it is originally made using the traditional Kyoto vegetable “Kujo negi”, but in most households, Japanese leeks are used instead. When using Kujo negi, the heating time should be kept short so that the flavor can be felt strongly.

In Japan, green onion (scallion) is written as negi and leek is written as shiro negi or naga negi.

The white part of the Japanese leek is eaten, while both the green and white parts of the kujo negi are eaten. The green part of the Japanese leek is used to remove the odor of the meat when making kakuni, or boiled with soup to add flavor.

Niku-dofu is very similar to sukiyaki in both ingredients and seasoning. Sukiyaki is mainly made of beef, while niku-dofu is made of tofu, so sukiyaki is an expensive and special meal, whereas niku-dofu is considered a common dish. Both are delicious when dipped in well-beaten raw egg.

Check out the sukiyaki recipe here.　👉　　Japanese traditional hot pot sukiyaki

NUTRITION FACTS

281 kcal Protein 20.1 g Fat 15.2 g Carbs 16.2 g Salt Equivalents 2.6g

INGREDIENTS (3SERVINGS)

Momen tofu (400g)
Sugar (30g)
Dark soy sauce (40g)
Dashi stock granules (5g)
Water (200g)
Beef shoulder loin (150g)
shiro negi (100g)

I recommend using momen tofu or yaki tofu, which absorb flavors easily. Kinugoshi tofu is soft and will lose its shape easily when simmered, so it is not suitable for this dish.

COOKING INSTRUCTIONS

Put momen tofu, sugar, dark soy sauce, dashi stock granules, and water into a pot.
Bring to a boil, then reduce heat and simmer until about half of the water has evaporated.
Turn off the heat and let sit for a while so the flavor can soak into the tofu.
Add the shiro negi to the pot and bring to a boil again, then add the meat.
Turn off the heat when the meat changes color.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊