“Niku Tofu” (meaning meat and tofu) is a comfort home food for many Japanese. Tofu absorbs ‘umami’ from beef and onion, and all ingredients work so well. You can add some extra vegetables if you like such as Shiitake mushroom and Chinese cabbage.
This goes really well with white rice. I also sometimes add cooked udon noodle at the end and cook with all for 5 mins to make udon absorb the flavor of the soup.
https://cookpad.com/recipe/3970932 change into onion
Ingredients
1 pack of Tofu
250g of thin sliced beef or pork
half an onion, sliced
200ml water
3 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of mirin
1 tablespoon of sake
1 teaspoon of hondashi powder (optional)
1 tablespoon of vegetable oil
Optional ingredients- mushrooms, leek instead of onion, Chinese cabbage, bean vermicelli, or udon noodle (cooked)
Instruction
1. Cut a tofu in 8 pieces.
2. Add oil in a pan and saute beef (or pork). When half of the meat starts changing the colour in brown, add sliced onion. And saute lightly for a few mins.
3. Add water,soy sauce, sugar, mirin, sake, and hondashi powder, and cook until boiled.
4. Add Tofu and cook for 10 mins.