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Nikudofu (肉豆腐, simmered beef and tofu)
Created by Chef Takumi
Thin beef, plain tofu, and scallions simmer in a sukiyaki-style broth until the tofu drinks the seasoning and the beef stays tender. Fifteen minutes, no performance.
Nikudofu is what happens when sukiyaki comes home tired and takes off its formal clothes. Beef, tofu, scallions, and a sweet-salty broth. That is nearly the whole dish, which is why each part has to be honest.
The beef must be thin. Not precious, not expensive for its own sake, just sliced so finely that it cooks before it has time to tighten. Add it late, let it loosen in the simmering broth, and stop as soon as the pink is gone. Boil it hard and you turn tenderness into rope, which is a poor trade for impatience.
The tofu is the quiet center. Drain it first so it can take in the dashi, soy, mirin, and sake instead of watering the pot. A wooden drop-lid, otoshibuta, helps the seasoning move gently over everything without stirring. A circle of parchment will do the same work. This is the method, not the menu: simmer lightly, let the broth do its work, and leave the pieces room to stay themselves.
Ingredients
firm tofu
Quantity
400g
drained and cut into 8 pieces
thinly sliced beef ribeye, chuck, or shoulder
Quantity
250g
cut into wide strips
long scallions
Quantity
2
cut diagonally into 2-inch pieces
| Ingredient | Quantity |
|---|---|
| firm tofudrained and cut into 8 pieces | 400g |
| thinly sliced beef ribeye, chuck, or shouldercut into wide strips | 250g |
| long scallionscut diagonally into 2-inch pieces | 2 |
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