Steps

1. Add 400ml water, 100ml shirodashi, and 1 tbsp sugar to a small pot.
   🕒 04:30
2. Add a drizzle of soy sauce and mix lightly.
   🕒 05:09
3. Cut 1 block grilled tofu into 6 pieces.
   🕒 05:16
4. Add the cut grilled tofu to the small pot.
   🕒 05:24
5. Julienne 10-15g ginger.
   🕒 05:32
6. Add half of the julienned ginger to the small pot.
   🕒 05:52
7. Slice 1/2 stalk long green onion diagonally.
   🕒 06:00
8. Add half of the diagonally sliced long green onion to the small pot.
   🕒 06:06
9. Place the small pot over heat, cover with an otoshibuta (drop lid), and simmer for 5-6 minutes.
   🕒 06:20
10. Cut the beef into smaller pieces.
    🕒 07:51
11. Remove the drop lid, add the cut beef to the small pot, and simmer for 2-3 minutes.
    🕒 08:15
12. Skim off any scum that rises from the beef while simmering.
    🕒 08:21
13. Plate the Nikudofu.
    🕒 08:28
14. Sprinkle sansho pepper as a finishing touch.
    🕒 08:53