Happy Donabe Life

Simmered Beef & Tofu with Egg

Tamago Niku Dofu

Quick simmered thinly-sliced beef (lately, you can find it at Trader Joe’s too!) tofu, finished with soft eggs. Such a comforting and hearty one pot donabe dish, made in my brilliant tagine-style donabe, Fukkura-san. I like the combination of flavors and this dish is also great to top over rice to make your own rice bowl. Happy Donabe Life!


Fukkura-san Large


3 - 4


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 medium onion, thinly-sliced
  • 2 cloves garlic, thinly-sliced
  • 14 oz (400 g) thinly-sliced beef
  • 5 oz (150 g) king oyster mushrooms or your choice of mushrooms
  • 1/4 cup (60 ml) sake
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons mirin
  • 1/2 cup dashi or your choice of stock
  • 10 oz (300 g) medium-firm tofu, cubed
  • 3 large eggs, beaten
  • Green onions, thinly-sliced at an angle
  • Dried chili slices
  • Ground sansho (Japanese mountain pepper)


  1. Combine the oils, onion and garlic in the skillet of Fukkura-san and sauté over medium heat for 5 min or so.
  2. Add the beef and continue to sauté until the beef is more than half way cooked. 
  3. Add the mushroom, sake, soy sauce, mirin and dashi. Cover with the lid and increase the heat to medium-high. Once it starts boiling, add the tofu. Bring back to a high simmer. 
  4. Gradually add the eggs in a circular motion. Cover and turn off the heat. Let it rest for a couple of minutes or until the egg is cooked to your liking. Garnish with some green onions, chili and sansho, if you like.

This is like a sukiyaki with egg on top.

So juicy and good.


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