Simple, quick, and satisfying, beef and tofu stew is a popular home dish in Japan. With an addition of komatsuna (Japanese spinach – you can substitute with regular spinach or other leafy greens), it makes a nutritiously balanced one-pot dish. I love using Tamari Soy Sauce for seasoning, as it gives a nice deep flavor, but you can also make it with regular soy sauce and it will still taste great. If you have any leftovers, I highly suggest you reheat it in a donabe (or a small pot), drizzle some whisked egg over it, then once the egg is at your desired consistency, pour the whole thing over the rice to make a beef and tofu rice bowl. Just so that I will have enough leftover the next day, I tend to make extra amounts of this dish.
EquipmentClassic-style Donabe (1.2 qt / 1,200 ml or larger)
In this recipe, I used large-size Bistro Mushi Nabe (without steam grate)
- 1 tablespoon sesame oil
- 18 oz (500 g) komagire-cut (thinly-sliced beef scraps) or sukiyaki-thin beef, but into bite-size pieces
- 1/4 cup (60 ml) sake
- 2 tablespoons (30 ml) mirin
- 1 tablespoon raw brown sugar
- 1/4 cup (60 ml) tamari soy sauce
- 1 cup (240 ml) kombu and bonito dashi or your choice of dashi
- 14 oz (400 g) medium-firm tofu, cut into 8 pieces
- 5 oz komatsuna (Japanese spinach), can substitute with spinach or mizuna
- Sansho powder, for serving
- Yuzu-Kosho, for serving
- Add the sesame oil in the donabe and set over medium-high heat. Add the beef and sauté until the beef is more than halfway cooked.
- Add the sake, mirin, and sugar. Bring to a boil.
- Add the soy sauce and dashi. Bring back to a boil, add the tofu, and turn down to a simmer.
- Add the komatsuna, and simmer briefly to let it wilt.
- Remove from the heat and serve with sansho and/or yuzu-kosho on the side.
This is quick to make and is so good.