Nikudōfu (Quick braised beef and tofu)

This Japanese classic is a common fast-food menu for lunch and dinner, as well as a popular home-cooked meal. It serves up a winning combination of succulent, umami-rich beef and soft tofu.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp vegetable oil
• 250 g thinly sliced beef belly
• 8 thick spring onions, thickly sliced on an angle
• 1½ tbsp sugar
• 3 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 500 g medium–firm tofu, cut into 5–6 cm blocks
• steamed Japanese rice, to serve

Instructions

1. Heat a medium frying pan over medium heat. When the pan is hot, add the oil and fry the beef until browned. Move the beef to one side of the pan and add the spring onions. Fry for about 3 minutes or until starting to brown.
2. Add the sugar, soy sauce, sake, mirin and about 60 ml (¼ cup) water and bring to a simmer. Place the tofu into the pan, cover and simmer for about 5 minutes. Serve with rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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