Tofu Simmered with Beef
Like sukiyaki, cook the meat and tofu in the salty sweet sauce, but this recipe's star is tofu.
Photographed by Manao Okamoto
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 2)
- 1 block momendofu (300 g)Note
Tofu that has been pressed and drained to remove excess moisture. Its firm texture makes it ideal for cooking.
- 150 g beef (for sukiyaki or trimmings)
- 2 tbsp sugar
- 2 tbsp soy sauce
- 2 fresh shiitake mushrooms (30 g)
- 1/2 naga-negi long onion (50 g)
- 1 tbsp sesame oil
- 50 ml sake
Cut off the hard tips of the stems of the shiitake mushrooms, then cut the mushrooms in half vertically. Cut the naga-negi long onion diagonally into pieces 2 cm wide. Line a cutting board with a paper towel and place the tofu on top, and cut it into six equal pieces. Massage the [base seasonings] into the beef in the order listed.
Rub the sugar onto the beef, then, when it has picked up the flavor of the sugar, massage in the soy sauce as well. Adding the sugar first lets the beef pick up the sweetness better.
Oil a frying pan with sesame oil and heat over medium heat. Add the seasoned beef, spread flat onto the pan. When the beef has cooked through halfway, add the tofu, naga-negi long onion, and shiitake mushrooms.
Add the tofu when the beef has cooked through about halfway, carefully adding each piece one at a time by hand, to help keep it from crumbling.
Add the sake and 50 ml of water, and bring to a boil. Continue to simmer for an additional 10 min, occasionally ladling broth over top of the tofu.