Niku-dofu (Simmered Beef and Tofu)
Cuisine: Japanese
Region: 京都府
Servings: 3人分
Niku-dofu (Simmered Beef and Tofu), also searched as Kyoto-style beef tofu stew, gently cooks thinly sliced beef, firm tofu, and green onion in dashi. A light soy–sugar–mirin seasoning makes it more everyday than sukiyaki.
At a glance
Time: about 25–35 min · Serves 2 · Difficulty: easy · ≈ 320–420 kcal per serving (estimate)
Niku-dofu (Simmered Beef and Tofu), also searched as Kyoto-style beef tofu stew, gently cooks thinly sliced beef, firm tofu, and green onion in dashi. A light soy–sugar–mirin seasoning makes it more everyday than sukiyaki.
Ingredients
- Thinly sliced beef (sukiyaki cut) 200 g
- Firm tofu (momen) 160 g
- Kujo green onions 1 bunch
- Dashi stock 500 ml
- Sake 1 Tbsp
- Sugar 2/3 Tbsp
- Soy sauce 2 Tbsp
- Mirin 1 tsp
- Salt to taste
- Ichimi chili powder (optional) to taste
Steps
- Cut the firm tofu into bite-size pieces and lightly pat dry with paper towel. Trim the root ends of the Kujo onions and cut on the bias into 3–4 cm pieces. Cut the beef into easy-to-eat lengths.
- Bring water to a boil in a pot, briefly blanch the beef until the color changes, then drain. This removes excess fat and blood so the simmering liquid stays clean.
- In another pot (or the same pot rinsed), bring the dashi to a boil over medium heat. Add sake and sugar, then the beef and tofu; simmer about 2–3 minutes over medium heat.
- Add soy sauce and mirin, cover with an otoshi-buta (or a paper lid), lower to gentle heat, and simmer quietly about 10 minutes. The tofu should take on flavor and the liquid reduce slightly.
- Just before turning off the heat, add the Kujo onions and cook briefly so the leaves stay bright green. Season with salt, plate, and dust with ichimi if you like.
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Notes
Firm tofu holds up better and absorbs flavor more readily. With silken tofu, shorten the simmer and avoid stirring much.
Blanching the beef is optional but keeps the broth clearer and less oily. Thin sukiyaki slices need only a brief dip.
Kujo onions are leafy and sweeter/softer than standard leeks. Substitute scallions or the green part of a leek if needed.
A drop lid keeps the tofu from tumbling and lets the broth circulate evenly. Hard boiling breaks tofu—keep the heat low.
Perfect with rice; leftovers work in next-day oyako-don or udon. Ichimi or shichimi make it moreish.
Time and temperature
Brief beef blanch · Simmer beef and tofu in dashi 2–3 min · Covered gentle simmer ~10 min · Add onion just to bright green
Nutrition
370 kcal · Protein 28 g · Fat 22 g · Carbs 12 g
1 serving, estimate for 2
Substitutes
- Firm tofu → silken (shorter simmer, less stirring)
- Kujo onion → scallion/leek greens
- Beef → thin pork
- Ichimi → shichimi or omit
Storage
Refrigerate 1–2 days; add onion just before serving for color. Reheat gently on low—do not hard-boil or tofu breaks. Leftovers suit oyako-don or udon.
FAQ
- Why does the tofu fall apart?
- Hard boiling or stirring; use firm tofu, a drop lid, low heat, and minimal movement.
- Can I make niku-dofu ahead?
- Simmer beef and tofu ahead and chill; rewarm gently and add onion at the end—avoid repeated hard boils overnight.
- Must I blanch the beef?
- Optional, but blanching keeps broth clearer and less oily; thin sukiyaki slices need only seconds.
- What if I have no dashi?
- Use mild instant dashi powder in water, or water with a pinch of kombu/katsuobushi powder.
- How is it different from sukiyaki?
- Niku-dofu is lighter and everyday; sukiyaki is sweeter, richer, often with raw egg and more vegetables.
Origin and history
Niku-dofu is a Kyoto-style home dish of thinly sliced beef, tofu, and green onion simmered in dashi. Few ingredients and a simple soy–sugar–mirin seasoning still deliver deep umami and onion aroma that pair beautifully with rice.
In Kyoto, leafy Kujo onions are typical; their soft sweetness and slight slipperiness melt into the broth. Blanching sukiyaki-cut beef before simmering gives a cleaner finish.
It is milder and less sweet than sukiyaki—ideal as an everyday side. In winter serve it like a small hot pot; in warm weather it is also good slightly cooled on a flat plate.