Japanese cuisine · Soups & Stews

Nikudofu

Tofu with paper-thin beef and leek braised in sweet soy broth, the quick sukiyaki for home cooking.

Ingredients · for 4 servings

• 400 g firm tofu
• 300 g beef (thinly sliced)
• 1 leek
• 1 onion
• 1 piece ginger (3 cm)
• 300 ml dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 bunch spring onion

Instructions

1. Press the tofu between two kitchen towels with a plate on top for 15 min. so water drains out, then cut into eight large cubes.
2. Cut the onion into thin wedges, the leek diagonally into pieces 2 cm wide and the ginger into fine strips.
3. Bring dashi, soy sauce, mirin, sake and sugar to a boil in a wide pan and simmer the onion and ginger in it for 3 min. until soft.
4. Lay the beef slice by slice into the simmering broth and cook it only until it changes color, then push it to the side.
5. Add the tofu cubes, cover directly with parchment paper and let simmer over low heat for 12–15 min., turning once carefully, until the tofu is browned through.
6. Simmer the leek in for 3 min., transfer everything to a shallow bowl, pour over the broth and serve hot sprinkled with spring onion rings.