Hi there! I'm Cassandre, and today on Caramel Loafing I'm sharing one of our favorite Japanese home-style recipes since we moved to Japan: Japanese Simmered Beef and Tofu (にくどうふ, Niku Dōfu). This classic Japanese Nikudofu recipe is savory, slightly sweet, and incredibly comforting with steamed rice. Even better, the flavor deepens overnight, making it perfect for leftovers and meal prep.
Back when I first moved to Kyoto, I planned to make classic braised pork belly, but getting spices like star anise and cinnamon sticks was more hassle than I expected. Plus, simmering pork belly to that melt-in-your-mouth tenderness easily takes 1.5 to 2 hours — not exactly gas-bill-friendly in Japan!
Then one night, I ordered Nikudofu at a Japanese izakaya (a cozy pub-style restaurant) and was blown away. The broth was richer and more fragrant than what I’d made before, so I tested a few versions at home until it matched that unforgettable taste. Now, this dish is our go-to quick simmered tofu: it comes together in about 30 minutes, makes great leftovers, and is perfect for meal prep.
If you cook at home, you’ll love this Japanese home-style simmered tofu — quick, delicious, and easy on the gas bill. Your rice will thank you!
More recipes you’ll love: If you enjoyed this comforting and flavorful Japanese Nikudofu (Beef & Tofu Hot Pot), don’t miss these other authentic and delicious classics:
A classic Japanese comfort food: Japanese Hamburger Steak with Worcestershire Red Wine Sauce
A crispy, lighter version of a Japanese sandwich: Air Fryer Katsu Sando (Pork Cutlet Sandwich Recipe)
Rich, hearty, and perfect for cozy nights: Creamy Corn Chowder Soup
A refreshing summer favorite: Spanish Tomato Gazpacho (Cold Soup)
A Taiwanese breakfast favorite: Savory Soy Milk with Egg Recipe
Japanese Simmered Beef and Tofu (Niku Dōfu) Recipe
Ingredients
Yields: about 4 servings
Prep Time: 10 minutes · Cook Time: 20 minutes · Total Time: 30 minutes
☞ Beef and Tofu
- Sliced beef 250 g (8.8 oz)
- 1 leek (white part only)
- 1 onion
- 4–5 shiitake mushrooms
- 1 block firm tofu (momen tofu)
☞ Marinade
- 1.5 tbsp sake
- 1 tbsp soy sauce
☞ Simmering Sauce
- Sugar 45 g (1.6 oz)
- Mirin 25 g (0.9 oz)
- Sake 20 g (0.7 oz)
- Soy sauce 55 g (1.9 oz)
- Water 150 g (5.3 oz)
How to Make Japanese Simmered Beef and Tofu
- Drain the tofu. Place it on a plate lined with paper towels, cover with another paper towel, then weigh it down with something slightly heavy for at least 20 minutes to press out excess moisture.
- Marinate the beef. If your beef slices are large, cut them into bite-sized pieces. Toss with sake and soy sauce, then set aside.
- Mix the simmering sauce. In a bowl, combine sugar, mirin, sake, soy sauce, and water until the sugar is dissolved.
- Prep the vegetables. Slice the leek (white part only) diagonally into 1.5-inch pieces; cut the shiitake into small chunks; slice the onion into thick 1-inch wedges.
- Cut the drained tofu into four even pieces.
- Start cooking. Heat about 1 tbsp oil in a pot over medium heat and sauté the leek until golden and fragrant.
- Pour in the simmering sauce and bring to a boil. Add the marinated beef and gently separate the slices until just cooked through, then remove the beef and set aside.
- Add the tofu, onion, and shiitake. Arrange the tofu in a single layer, making sure it’s mostly covered with sauce. Once it returns to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, uncover and return the beef to the pot. Let it warm through for 2 more minutes.
- Serve immediately, or refrigerate overnight for even better flavor. Store in the refrigerator for up to 3 days.
Watch the full step-by-step video here: Japanese Simmered Beef and Tofu
Niku Dōfu FAQs & Tips
Nikudofu is a classic Japanese comfort dish that’s quick, flavorful, and perfect with rice or as an izakaya-style side. Here are a few tips and common questions to help you nail it every time.
What type of tofu works best?
For this recipe, choose a firmer tofu like momen (cotton) tofu or firm/extra-firm tofu. These hold their shape well and won’t fall apart during simmering. If you can find authentic Japanese momen tofu, try lightly searing it first for extra aroma and texture.
Why do I need to press the tofu?
Pressing out the water helps the tofu soak up all the delicious simmering sauce — like a sponge! It also prevents excess moisture from diluting your broth. Don’t skip this step: simply wrap the tofu in paper towels and weigh it down with something heavy for at least 20 minutes.
Can I use a different meat?
You can use pork or chicken if you prefer, but beef really brings out the best flavor. Thinly sliced hotpot beef cooks quickly and stays tender; just give it a quick dip in the simmering sauce. Unless you can’t eat beef, it’s the best match for this dish.
Do I need extra broth or dashi?
Nope — that’s why this dish is so weeknight-friendly! The beef releases its own rich flavor, and the veggies add natural sweetness, creating a delicious broth with no need for extra stock. If you like a stronger taste, you can tweak the soy sauce or mirin a bit to your liking.
Can I swap or add vegetables?
Absolutely! Besides shiitake, onion, and leek, you can add enoki, shimeji mushrooms, napa cabbage, or shirataki noodles. Just keep in mind that high-water veggies like napa cabbage may dilute the broth — so add them in moderation. The base is simple, so feel free to make it your own!