Niku Dofu is a hearty and nutritious dish that combines the rich flavors of meat with sweet and savory Japanese seasonings, creating a satisfying dining experience as the flavors infuse into the tofu and vegetables.
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What is Niku Dofu?
Niku Dofu is a dish made by simmering meat, tofu, and vegetables in traditional Japanese seasonings. "Niku" means meat, and "Dofu" is another way of saying tofu. The correct pronunciation of this dish is 'niku dōfu.' It combines the nutritional benefits of both meat and vegetables, making it a healthy and satisfying dish that incorporates tofu.
Originating in Kyoto, Japan, this dish was traditionally made with beef, tofu, and kujō-negi (a type of Japanese leek, Kyoto's specialty). However, as it has spread throughout Japan, nowadays, it is also prepared with pork instead of beef and naganegi (Japanese leeks) in place of kujō-negi. Here, I'm sharing a recipe using beef and naganegi, but feel free to adjust the ingredients based on your preferences.
Differences from sukiyaki
In Japan, there is a dish often mentioned as being similar to niku dofu; that dish is Sukiyaki. The ingredients and seasonings used in both dishes are almost the same, but they are considered distinct dishes. The major difference between the two lies in the fact that sukiyaki is a one-pot dish, while niku dofu is typically served with rice and side dishes.
Additionally, unlike sukiyaki, niku dofu is not typically consumed by dipping its ingredients into beaten eggs. (You may be surprised, but in sukiyaki, the ingredients are dipped into beaten eggs.)
Vegetables to be added
The most common vegetable used in niku dofu is naganegi (kujō-negi), but onions, mizuna (Japanese mustard greens), and shungiku (crown daisies, similar to bitter spinach) are also sometimes added. Additionally, shimeji mushrooms, enoki mushrooms, and konjac noodles can also be included.
You can add these ingredients according to your preference, but the main focus of this dish is on meat and tofu. Therefore, it is recommended to limit the additional ingredients to a maximum of three.
Simple guide to otoshi-buta (drop lid)
When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to the steam. I encourage you to give it a try!
Equipment
- otoshi-buta (drop lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 6.3 oz. (180g) thinly sliced beef
- 10.6 oz. (300g) medium-firm tofu (momen tofu)
- 1 (3.5oz./100g) naganegi (Japanese leek)
- ⅗ cup (150ml) water
Seasonings:
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
- 3 Tbsp soy sauce
Step-by-step instructions
🕒 Total 20 mins
Step 1
Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 2
Cut the tofu into bite-sized pieces about 0.8 inch (2cm) wide.
Step 3
Cut the beef into pieces 2 inch (5cm) wide. Slice the naganegi diagonally into 0.4 inch (1cm) pieces.
Step 4
Put water and the seasonings (sake, mirin, sugar, and soy sauce) in a pot and bring it to a boil.
Step 5
Once the seasoned liquid comes to a boil, add the beef, tofu, and naganegi. Let it simmer over low heat for 10 minutes, covering it with an otoshi-buta.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Tofu should be drained. This process helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a microwave, there are alternative methods available. For more details, please refer to this linked page.
- After adding the beef to a pot, let it simmer over low heat. Slowly heating it will help prevent the beef from becoming tough.
Recipe Card
Niku Dofu (Simmered Meat and Tofu)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 6.3 oz. (180g) thinly sliced beef
- 10.6 oz. (300g) medium-firm tofu (momen tofu)
- 1 (3.5oz./100g) naganegi (Japanese leek)
- ⅗ cup (150ml) water
Seasonings:
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
- 3 Tbsp soy sauce
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the tofu into bite-sized pieces about 0.8 inch (2cm) wide.
- Cut the beef into pieces 2 inch (5cm) wide. Slice the naganegi diagonally into 0.4 inch (1cm) pieces.
- Put water and the seasonings (sake, mirin, sugar, and soy sauce) in a pot and bring it to a boil.
- Once the seasoned liquid comes to a boil, add the beef, tofu, and naganegi. Let it simmer over low heat for 10 minutes, covering it with an otoshi-buta.
Notes
- You can store it in the refrigerator for up to 3 days.
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