Tamari-Flavored Beef and Tofu Stew

Tamari Niku-Dofu

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 leftover of the dish, I highly suggest you reheat it in a donabe (or a small pot), drizzle some whisked egg over it, then once the egg is in your desired consistency, pour the whole thing over the rice to make a beef & tofu rice bowl. Just so that I will have enough leftover the next day, I tend to make extra amount of this dish.

Equipment

Bistro Donabe or medium-size classic-style donabe (1.2-qt/ 1,200 ml or larger)

Servings

4

Ingredients

• 1 tablespoon sesame oil
• 18 oz (500 g) beef komagire-cut (thinly-sliced beef scraps), or sukiyaki-thin beef, cut 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

Procedure

1. Add the sesame oil in the donabe and set over medium-high heat. Add the beef and sauté until the beef is more than half way cooked.
2. Add the sake, mirin, and sugar. Bring to a boil.
3. Add the soy sauce and dashi. Bring back to a boil.
4. Push the meat to one side and add the tofu. Bring back to a boil, then turn down to simmer.
5. Add the komatsuna, and simmer briefly to let it wilt.
6. Remove from the heat and serve with sansho and/ or yuzu-kosho on the side.

This is very quick to make and so good.