Since I wanted to start the New Year on the right foot……FOY "Som Tommy" mentioned wanting the recipe for Niku Dofu in my NYE post….he also mentioned that I really hadn't done a true recipe post in ages which is kinda true. These days, most of my cooking is pretty much by "feel"; though I will try to do a couple of recipes of items where I need to measure stuff out and such. Anyway, here goes one of those now rare recipe posts!
A couple of notes before I get started. The Missus is all about the tofu, daikon, and boiled eggs in this recipe….and of flavor. I've found that using the Kurobuta Pork Belly from Nijiya works the best for Her tastes. I have even snuck in fried shrimp to add another dimension to things. As always, please adjust the recipe to your taste.
Also, feel free to substitute veggies – you know shiitake mushrooms, that kind of stuff. Because, to be perfectly honest, I started making this as a low(er) maintenance way of keeping the Missus happy when She wanted Sukiyaki.
As for the tofu, I do one block at a time. I add the second block the next day. I found that soft tofu will start breaking down and the Missus prefers intact squares that are still super soft and moist.
I do put in one chili de arbol, which actually does make a difference in flavor and adds a bit of heat to the dish.
Also, I found that She prefers the straight forward "heat" from white pepper.
Anyway, here goes….
Niku Dofu:
1 1/2 Cup Soy Sauce – a neutral flavor like Aloha or Yamasa
1 1/2 Cup Mirin
1 Cup Dark Brown Sugar
3 Cups Water 
1/2 Cup Sake
3/4 tsp Dashi No Moto(optional)
2 cloves garlic either grated or ground into a fine paste (optional)
1 Chili de Arbol (optional)
12 Ounces thin cut pork belly (you can substitute beef) – sliced into 1/2 inch pieces
1 1/2 – 2 Pounds Daikon peeled, cut into 1/2 – 2/3 inch rounds, edges rounded off
1 Medium Onion Sliced into thin strips
2 Packages Shirataki(Yam Noodles), open packages and place in a colander. Pour boiling water over Shirataki to remove the "smell".
2 Blocks Soft Tofu (see note below)
6 Soft Boiled Eggs
2-3 TB Avocado or a neutral cooking oil
White Pepper to taste
- Open one block of tofu, drain, place a clean dish cloth, cheesecloth, or paper towels around and then a plate on top to remove moisture.
– In a pot heat the oil until it starts to shimmer add chili de arbol if using to flavor the oil
– Add pork belly and saute until the pork just starts to cook through – season with white pepper if using
– Add onions and garlic cook until onions are soft and translucent
– Add mirin and sake and bring to a boil and stir occasionally to burn off alcohol
– Add soy sauce and sugar, stir well and return to a boil. The miasma should be quite fragrant right now. If you have a taste; it will be very salty and sweet….thus
– Add water and return to a boil. Let simmer for a few minutes and lower the temperature.
– Add Dashi no Moto if using; stir well
– Add slices of daikon and simmer for 20-30 minutes until the daikon start absorbing the sauce and soften. Use a skewer to check doneness. If you have a drop lid you might want to use it now. Or place parchment paper to make sure the daikon is completely submerged.
– Add shirataki and combine
– Once daikon reaches desired tenderness; cube the tofu and gently add.
– Let simmer
– A few minutes before serving; add the boiled eggs
So there you go….kinda easy. "Niku" basically means meat, so feel free to sub your favorite….I mean really; this is "meat and tofu"…..
Hope you enjoy ST!
