Niku Dofu

First off, I’m sorry about the long absence. Life got in the way and soon I’ll be starting back at school again.

I have been cooking though, mostly one-pot dishes to keep the family warm. Snow hit Utah just before Turkey Day (Thanksgiving), and the warmest we’ve been since then is like 50 degrees F.
Last night I cooked up Niku Dofu, which is simmered tofu and meat, I used a beef steak cut. You start off by boiling soy, sake, dashi and sugar in a pan then add the sliced beef/meat. It only boils until it turns color and you pull it out of the liquid then set to the side. Now here is where I had to substitute, not by choice, see you’re supposed to use enoki mushrooms; however daddy didn’t find any at the store. Button mushrooms got thrown into the pot instead.

After the mushrooms, a medium quartered onion goes in too. Followed by one block-firm, cubed, tofu. Simmer them all together for about five minutes before reintroducing the beef. Cook them all together until they are cooked through, serve immediately.

I didn’t cook anything else to go with that dish last night ‘cause I was very short on time. A few options could be the usual rice or maybe even some stir-fried veggies.


Next week, I’ll only be cooking one dish and I’m going to push for it to be the Christmas Eve dinner. I’ll be surfing the net in search of what is usually eaten, other than KFC, in Japan. Since x-mass isn’t a traditional holiday in Japan, I don’t expect traditional foods. XD