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Have you ever ever heard of Niku Tofu ( simmered beef and tofu )? This common Japanese dish combines the fragile flavors of tofu and meat in a savory broth that may depart you wanting extra. It’s a comforting and satisfying meal that’s loved all through Japan Kyoto. Need to be taught extra about this scrumptious dish?
TOC
What’s Niku Tofu?
Nikudofu is a Japanese simmered dish made with tofu, beef, shiitake mushrooms, onions, soy sauce and dashi. It’s extensively made in households and eating places. The unique sukiyaki was stated to have originated in Kyoto and meat tofu can be made with sukiyaki-style seasoning. As well as, it’s typically utilized in Kyoto greens known as Kujo-negi, which is sweeter than regular onions.
Niku-dofu is a Japanese dish that simmers beef and tofu in soy sauce and sugar. The meat is blanched and drained of water earlier than being added to the broth with tofu, sake, sugar, soy sauce and dashi. The combination is then simmered for 2-3 minutes over medium warmth.
Historical past of NikuTofu
Beef tofu (Niku Tofu) and inexperienced onions cooked collectively make “Nikudofu”, a easy dish. The inexperienced onions are sometimes the normal Kyoto vegetable “Kujo-negi”. They’re leafy inexperienced onions that originated in 771, when Hata Irogu introduced them from Naniwa and planted them when he constructed the Fushimi Inari Shrine.
Farmers have protected and handed down the seeds of “Kujo-negi” for generations. This has earned them the title “the king of inexperienced onions”. One principle means that this identify originated from the cultivation of high-quality inexperienced onions within the Kujo space through the Heian interval. The delicate internal a part of the leaves is wealthy in slime, sweetness, and aroma. Folks use them extensively in condiments, sizzling pots, sukiyaki, simmered dishes, salads, miso soup, and extra. Though farmers domesticate them all year long, they develop extra slime and sweetness in winter, their peak season.
The historical past of beef in Kyoto is previous, and “Tamba beef” seems in “Kokugyu Juzu”, the oldest Wagyu e-book in Japan drawn in 1310. A sukiyaki restaurant opened in Kyoto metropolis within the early Meiji period. Kyoto Prefecture and Kyoto Beef Distribution Promotion Council outlined and branded the high-quality beef produced and raised within the prefecture as “Kyoto beef”. They set standards comparable to being a black-haired Japanese breed, being raised in Kyoto Prefecture for the longest time, and being processed on the second market of Kyoto Metropolis Central Wholesale Market.
If you wish to know extra about Tofu, Test right here!
What’s kujo-negi?
“Kujo-negi” refers to a sort of inexperienced onion (leaf onion) in Japan, acknowledged as “Kyoto’s conventional vegetable” by Kyoto Prefecture. The Heian interval noticed the cultivation of high-quality leaf onions within the Kujo space of Kyoto, resulting in the identify “Kujo-negi”.
There are two varieties of Kujo-negi: “Kujo-thick-negi” and “Kujo-thin-negi”. They’re cultivated all 12 months spherical, however they’ve extra slime and sweetness in winter, which is their peak season. The roots of Kujo-negi are stated to have been transplanted from Naniwa (present-day Osaka) by Hata Irogu when he constructed Fushimi Inari Shrine in 771.
Farmers have protected and handed down the seeds of “Kujo-negi” for generations. This has earned them the title “the king of inexperienced onions”. One principle means that this identify originated from the cultivation of high-quality inexperienced onions within the Kujo space through the Heian interval. The delicate internal a part of the leaves is wealthy in slime, sweetness, and aroma. Folks use them extensively in condiments, sizzling pots, sukiyaki, simmered dishes, salads, miso soup, and extra. Though farmers domesticate them all year long, they develop extra slime and sweetness in winter, their peak season.
As for vitamin data, 100g of Kujo-negi comprises about 30kcal of power, 1.5g of protein, 0.1g of fats, 6.2g of carbohydrates (together with 3.3g of dietary fiber), 20mg of calcium, 0.9mg of iron and 30mg of vitamin C
Learn how to cook dinner niku tofu?
Niku tofu Substances
| Substances of Niku tofu for 3 individuals | Measurements |
|---|---|
| Thinly sliced beef (for sukiyaki) | 200g |
| Agency tofu | 160g |
| kujo leek | 1 bunch |
| Dashi inventory | 500cc |
| sake | 1 tablespoon |
| sugar | 2/3 tablespoon sugar |
| soy sauce | 2 tablespoons |
| mirin (candy cooking sake) | 1 tablespoon |
| salt | Sprint of salt |
| Sizzling chili pepper | a bit of to style |
Learn how to make Niku tofu?
STEP
CUT
Reduce inexperienced onion and tofu into bite-size items.
STEP
Drain
Drain the meat in boiling water and drain.
Put together soup
Convey soup inventory to a boil in a pot, add sake, sugar, beef and tofu, and simmer over medium warmth for two to three minutes.
Put together soup 2
Add soy sauce and mirin, cowl with a lid, and simmer over low warmth for 10 minutes.
End
End by including kujo negi and frivolously warmth by, then season with salt to style.
Advisable Monjayaki Eating places
Mizuguchi Shokudo (水口食堂)
mizuguchi shokudo is situated in Asakusa, Tokyo, and affords multiple hundred completely different sorts of dishes. mizuguchi shokudo’s niku tofu is scrumptious when eaten with white rice, as its umami taste spreads slowly.
Along with meat tofu, you’ll be able to get pleasure from quite a lot of Japanese meals right here, comparable to fried shrimp, tonkatsu, tuna sashimi, omelets, Neapolitan, and extra.
New Takoyakushi (ニュータコヤクシ)
Izakaya Nyutakoyakushi is a well-liked Izakaya (Japanese-style pub) in Kyoto. Recognized for its energetic ambiance and scrumptious meals, it’s an incredible place to expertise genuine Japanese eating. Whether or not you’re a neighborhood or a vacationer, you’re positive to benefit from the distinctive flavors and heat hospitality at Izakaya Nyu takoyakushi.
Oohashi (大はし)
“Oohashi”, a pub in Tokyo that serves meat tofu and stewed dishes. The proprietor’s Edo-style character and expertise are very nice. Oohashi is the pub to anybody who desires to style the Edo spirit and have a fast drink.
Conclusion
Niku Tofu, whereas not well known exterior of Japan, affords an beautiful style that stands out even among the many numerous array of Japanese delicacies. It’s a hidden gem that you just may not usually discover on the menus of eating places. Nonetheless, should you ever come throughout it or have the chance to attempt it, I extremely suggest that you just accomplish that. The fusion of meat and tofu creates a pleasant concord of flavors that’s positive to depart a long-lasting impression. So, maintain a watch out for this dish and don’t miss the possibility to expertise this lesser-known aspect of Japanese culinary tradition.
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