Simmered Beef and Tofu (Niku Dofu) 肉豆腐

1 onion ( 7 oz, 200 g)

1 green onion/scallion ( 1 oz, 35 g)

4 shiitake mushrooms

14 oz medium-firm tofu (momen dofu)

½ lb thinly sliced beef (chuck or ribeye) (for vegan/vegetarian, you can use king oyster mushrooms or other Japanese mushrooms)

subheading: For the Seasoned Broth:

1 cup dashi (Japanese soup stock) (I used Awase Dashi (combination of kombu and katsuobushi); for vegan/vegetarian, make Vegan Dashi)

2 Tbsp sake

2 Tbsp mirin

2 Tbsp sugar

3 Tbsp soy sauce

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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