Niku dofu (Easy and satisfying beef and tofu recipe) 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
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.This beef and tofu recipe is sure to make everyone fall in love!
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For this reason, it is originally made using the traditional Kyoto vegetable “Kujo negi”, but in most households, Japanese leeks are used instead.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.
A classic beef and tofu recipe is sukiyaki. Niku-dofu is very similar to sukiyaki in both ingredients and seasoning.
Sukiyaki is made mainly from beef, so sukiyaki is considered a high-class, special meal.
On the other hand, niku-dofu is made mainly from inexpensive tofu, so it 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 OF NIKU DOFU
281 kcal Protein 20.1 g Fat 15.2 g Carbs 16.2 g Salt Equivalents 2.6g
INGREDIENTS FOR NIKU DOFU (3SERVINGS)
- Momen tofu (400g)
- Sugar (30g)
- Dark soy sauce (40g)
- Dashi stock granules (5g)
- Water (200g)
- Beef shoulder loin (150g)
- Kujo 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.
NIKU DOFU 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 Kujo negi negi to the pot and bring to a boil again, then add the meat.
- Turn off the heat when the meat changes color.
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