Original: English

Nikudofu (Beef and Tofu Stew)

A Nikudofu recipe that's perfect for busy weeknights, with a exquisite balance of sweetness and texture. Using minimal ingredients and cooking time, a thick sauce coats the tofu beautifully, bringing out the rich flavor of the beef and the sweetness of the leeks. A must-have for your everyday dining table.

📖Cooking Basics

yaki（ramen）

Steps

In a bowl, combine Cooking Sake (Rice Wine) 2 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 2 tbsp, and MSG (Umami Seasoning) a pinch.
🕒 00:19
Add Potato Starch 1/2 tsp and Water 50ml, mix lightly to create the sauce.
🕒 00:43
Prepare Sugar 1 tbsp in a separate container.
🕒 01:13
Trim the root end of the leek.
🕒 01:20
Slice the leek diagonally into 2cm pieces.
🕒 01:34
Cut the green parts of the leek diagonally as well, similar to the white parts, and wash the base thoroughly with water.
🕒 01:55
Drain the silken tofu by tipping out the liquid from the pack; do not drain further.
🕒 02:19
Cut the beef into bite-sized pieces.
🕒 02:41
Gently heat a frying pan over low to medium heat.
🕒 03:10
Add Beef Fat 1 piece and melt it completely to release its flavor.
🕒 03:18
Once the fat has melted, add the beef and stir-fry briefly until it changes color. Spread it out to prevent it from clumping.
🕒 03:37
When the beef has changed color, sprinkle Sugar 1 tbsp over the beef and stir to coat. (This is the key!) This step, similar to Kansai-style sukiyaki, seasons the meat directly, flavoring the entire sauce with a deep umami without making it overly sweet, resulting in a dish you won't tire of. Rubbing sugar into the meat before cooking can cause it to break apart, so a quick toss at the end is best.
🕒 03:50
Once the sugar is evenly coated, turn off the heat and push the meat to the side of the pan.
🕒 04:34
In the cleared space, add the sauce mixture again, after stirring it well.
🕒 04:41
Once the sauce is in the pan, add Silken Tofu 1 block (300g), breaking it apart with a spoon. Breaking it into bite-sized pieces will help it absorb the sauce better.
🕒 04:53
With the tofu in place, move the beef further to the side. Add the sliced leek 1 stalk to the cleared space. Place the thicker, tougher parts at the bottom and the green parts on top.
🕒 05:22
Once all ingredients are added, return the heat to low to medium and bring to a simmer in the center.
🕒 05:52
Once it starts to warm up, reduce the heat to low and pour some of the simmering liquid over the ingredients to coat them evenly.
🕒 05:59
Once the simmering liquid has coated everything, cover the pan and let it simmer for 10 minutes. (This is the key!) This process removes moisture from the tofu, allows it to absorb the sauce, and draws out the sweetness of the leeks. The richness of the beef creates a wonderful broth.
🕒 06:08
After 10 minutes, remove the lid and increase the heat to low to medium to reduce the sauce.
🕒 06:23
Continue to simmer, spooning the sauce over the ingredients from the top, until the sauce thickens and the flavors become more intense.
🕒 06:47
When the sauce has thickened to a glossy consistency, turn off the heat. Serve in bowls and enjoy.
🕒 07:04