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 ingredients.
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What is Niku Dofu?
Niku Dofu is a dish made by simmering meat, tofu, and vegetables in Japanese seasonings such as soy sauce, mirin, and sake. 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, and nowadays it is also prepared with pork instead of beef and naganegi (Japanese leeks) in place of kujō-negi. I've shared a recipe using beef and naganegi here, but feel free to adjust the ingredients based on your preferences.
Differences from sukiyaki
Sukiyaki is often mentioned as a dish similar to niku dofu. Although the ingredients and seasonings used in both dishes are almost the same, they are classified as different dishes. The main difference between the two is that niku dofu uses tofu as its main ingredient and is positioned as a dish to be enjoyed with rice and other side dishes, rather than as a hot pot dish like sukiyaki.
Moreover, unlike sukiyaki, niku dofu is not consumed by dipping its ingredients into beaten raw eggs. (You might be surprised, but in Japan, there is a tradition of eating raw eggs, and there is no concern about food poisoning with Japanese raw eggs.)
Vegetables to be added
The most common vegetable used in niku dofu is naganegi (kujō-negi), but nowadays, onions, mizuna (Japanese mustard greens), and shungiku (crown daisies, similar to bitter spinach) are also sometimes added. Additionally, mushrooms such as shimeji and enoki, as well as konjac noodles, can also be included.
You can add these ingredients if you like, but since the main focus of this dish is meat and tofu, it is recommended to limit the additional ingredients to a maximum of three.
About 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. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using 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 (A)
- 2 Tbsp sake (A)
- 2 Tbsp sugar (A)
- 1 Tbsp mirin (A)
- 3 Tbsp soy sauce (A)
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 it 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 sliced beef into 2 inch (5cm) wide pieces. Slice the naganegi diagonally into 0.4 inch (1cm) pieces.
Step 4
Put A (water, sake, sugar, mirin, soy sauce) in a pan 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 to drain the tofu, there are alternative methods available. For more details, please refer to this page.
- After adding the beef to the pot, let it simmer over low heat. Slowly heating it will help prevent the beef from becoming tough.
Recipe Card
Niku Dofu (Simmered Beef, Tofu, and Vegetables)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
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 (A)
- 2 Tbsp sake (A)
- 2 Tbsp sugar (A)
- 1 Tbsp mirin (A)
- 3 Tbsp soy sauce (A)
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it 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 sliced beef into 2 inch (5cm) wide pieces. Slice the naganegi diagonally into 0.4 inch (1cm) pieces.
- Put A (water, sake, sugar, mirin, soy sauce) in a pan 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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