Niku Dofu Beef and Tofu Simmer
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 10
About this dish
The name leads with meat, but tofu is the center of the pot, with thin beef and Kujo negi, Kyoto's long green onion, in a sweet soy broth around it.
Read more
It is a winter home dish in Kyoto. The slick gel inside the onion leaves is not rinsed off, and the onion cooks for only the last two minutes to keep its sweetness and aroma.
Ingredients
Instructions
- 1
Wrap 160g firm tofu in paper towels and drain 10 minutes, then cut into 6 pieces about 4cm.
Cut both white and green parts of 200g Kujo negi into 5cm lengths.
- 2
Boil water in a separate pan and pass 200g thin beef through in four batches for 10 seconds each.
When the surface turns gray, drain in a clean colander and keep raw-meat and blanched-meat tongs separate.
- 3
Bring 500ml stock to a boil in a wide pan and add 15ml sake, 8g sugar, blanched beef, and tofu.
Fit a paper drop lid and simmer over medium heat for 3 minutes.
- 4
Add 30ml soy sauce and 5ml mirin around the pan edge, lower heat, and simmer 10 minutes.
Do not turn tofu; gently shake the pan twice to distribute seasoning and confirm beef reaches at least 74°C.
- 5
Add Kujo negi and cook only 2 minutes until slightly wilted and sweet.
Adjust with up to 2g salt, divide into 3 bowls, and serve 1g ichimi separately for sprinkling.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
日本の食文化情報発信サイト「SHUN GATE」 · Checked: 2026-08-11
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