First, let’s prepare the ingredients. Cut the yaki dofu, grilled firm tofu into 6 to 8 equal pieces.
Remove the root end of the onion. And slice it into 6 wedges.
Remove the stem ends of the shimeji mushrooms. Separate the shimeji into pieces.
Remove the firm stalk of the shungiku leaves. Then, tear the shungiku into bite-size pieces.
Let’s make the Niku Dofu. Combine the dashi stock, sake, mirin, sugar and the soy sauce. Stir and lightly dissolve the sugar.
Place the yaki dofu into the pot. Turn the burner to medium heat. Then, flip the tofu over, heating it evenly.
When the inside of the tofu begins to warm up, add the onion and simmer for 2 to 3 minutes.
Add the shimeji mushrooms and lightly simmer.
Then, distribute the thin beef slices among the ingredients. Add the shredded ginger root. Submerge the beef slices into the broth to cook evenly.
When the beef is almost browned, add the shungiku and turn off the burner.
In a bowl, arrange the yaki dofu, beef, onion, shimeji and the shungiku. Ladle the broth over the Niku Dofu. Finally, garnish with the beni shoga, pickled ginger.
Tender beef with a little fat will make this recipe more delicious.
Cooking the ingredients in this order will help avoid overcooking the beef while the tofu is simmering in the broth.
You can also make this dish as donburi. Cut the tofu into smaller pieces and place the niku dofu onto a bowl of rice.
Bok choy, scallions, napa cabbage or pork can be also used in this recipe.