Niku Dofu — Kyoto Beef and Tofu Simmer

Thinly sliced beef and firm tofu simmer in a light soy broth, with Kujo green onions added at the end. Use a knife, colander, saucepan and drop lid.

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Method

5 clear steps

1
Cut the green onions and tofu into bite-sized pieces.
2
Briefly blanch the thin beef slices in boiling water, then drain in a colander. This is a preparatory step, not the final cooking endpoint.
3
Bring the dashi to a boil in a saucepan. Add the sake, sugar, beef and tofu and simmer over medium heat for 2–3 minutes.
4
Add the soy sauce and mirin. Set a drop lid directly over the food and simmer gently over low heat for about 10 minutes. A cut-to-fit piece of baking parchment can serve as a drop lid; keep it inside the pot and away from flame.
5
Add the Kujo green onions and cook briefly until softened. Make sure the beef is fully cooked; whole-muscle beef should reach at least 63°C / 145°F and rest for 3 minutes before eating. Season with salt to taste and serve, with optional ground chile.

Japan

Thinly sliced beef and firm tofu simmer in a light soy broth, with Kujo green onions added at the end. Use a knife, colander, saucepan and drop lid.

Loading kitchen…

5 clear steps

1
Cut the green onions and tofu into bite-sized pieces.
2
Briefly blanch the thin beef slices in boiling water, then drain in a colander. This is a preparatory step, not the final cooking endpoint.
3
Bring the dashi to a boil in a saucepan. Add the sake, sugar, beef and tofu and simmer over medium heat for 2–3 minutes.
4
Add the soy sauce and mirin. Set a drop lid directly over the food and simmer gently over low heat for about 10 minutes. A cut-to-fit piece of baking parchment can serve as a drop lid; keep it inside the pot and away from flame.
5
Add the Kujo green onions and cook briefly until softened. Make sure the beef is fully cooked; whole-muscle beef should reach at least 63°C / 145°F and rest for 3 minutes before eating. Season with salt to taste and serve, with optional ground chile.