classic japanese beef stew

niku tofu

This is a Japanese version of a beef stew simmered in a seasoning
of soy sauce, sugar, mirin and sake. Serves 4

Grilled firm tofu (yakidofu)
1 block, about 300 g (11 oz)

Honshimeji mushrooms 250 g (9 oz)

Shredded devil’s tongue jelly (shirataki)
300 g (11 oz)

Thinly sliced beef 200 g (7 oz)

Minced onions 300 g (11 oz)

Garland chrysanthemum (tong ho)
200 g (7 oz)

Minced ginger 10 g (⅓ oz)

Gravy

Water 250 ml (8 fl oz / 1 cup)

Sugar 2 Tbsp

Mirin 2 Tbsp

Sake 4 Tbsp

Japanese soy sauce (shoyu) 4 Tbsp

1  Cut tofu into 8 pieces. Wrap tofu with a cheesecloth and pat dry.

2  Trim hard base from honshimeji mushrooms, then divide into
smaller bundles.

3  Boil a pot of water and briefly blanch shredded devil’s tongue jelly for
30 seconds. Rinse under running tap water and drain well. Cut into 8-cm
(3-in) lengths. Set aside.

4  Combine ingredients for gravy in a pot and bring to the boil. Add beef
and loosen with a pair of chopsticks. Cook until meat changes colour.
Remove beef from pot and set aside.

5  Add tofu, onions and devil’s tongue jelly and cover with a drop-in lid.
Bring to the boil. Lower heat and simmer until onions are soft. Add
honshimeji mushrooms and cook for 1 minute.

6  Return beef to the pot and add garland chrysanthemum. Cook for about
30 seconds and remove from heat. Serve warm with rice.

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meat