Name: Niku Tofu (Simmered Pork and Tofu)
Cuisine: 和食
Ingredients: Pork, to taste; Potato starch, a small amount (for coating the pork); Tofu, to taste; Onion, 100g; Shimeji mushrooms, to taste; Water, 300ml; Cooking sake, 140ml; Soy sauce, 80ml; Sugar, 4 tbsp; Dashi powder, 1 tsp; Green onions, to taste (for garnish)

About "Niku Tofu (Simmered Pork and Tofu)"

This is the signature Niku Tofu (simmered pork and tofu) recipe from Junko Nakane, owner of the handmade udon shop 'Udon Chaya Sagano' in Togoshi-Ginza, Tokyo. Created during a challenging period when the shop lacked an udon chef, this dish saved the business from crisis. Coating the pork with potato starch before blanching keeps it incredibly tender and juicy, even after simmering. Simmering the tofu for 15 minutes to absorb the flavors before adding the pork is the chef's professional touch. It is a dish filled with history and family bonds, loved by regulars across three generations.

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Tips for Making "Niku Tofu (Simmered Pork and Tofu)"

Prep
- Coating the pork with a small amount of potato starch before blanching locks in moisture, keeping the meat tender and juicy even after simmering.
Blanching
- Blanch the pork in boiling water just until the color changes, then drain. Avoid overcooking, as it will be simmered further in the sauce.
Simmering Order
- Simmer the tofu, onion, and shimeji mushrooms first for 15 minutes to absorb the flavors. Then, push them aside and add the pork. Adding the pork later keeps it tender.
Finishing
- After adding the pork, simmer for another 10 minutes until the tofu absorbs the color of the broth, then plate and garnish with green onions.

Ingredients for "Niku Tofu (Simmered Pork and Tofu)"

11 items

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Pork,to taste
Potatostarch, a small amount (for coating the pork)
Tofu,to taste
Onion,100g
Shimejimushrooms, to taste
Water,300ml
Cookingsake, 140ml
Soysauce, 80ml
Sugar,4 tbsp
Dashipowder, 1 tsp
Greenonions, to taste (for garnish)

How to Make "Niku Tofu (Simmered Pork and Tofu)"

1
Lightly coat the pork with a small amount of potato starch.
2
Add the pork to boiling water, blanch just until the color changes, and drain in a colander.
3
In a pot, combine 300ml water, 140ml cooking sake, 80ml soy sauce, 4 tbsp sugar, and 1 tsp dashi powder.
4
Add the cut tofu, 100g onion, and shimeji mushrooms, then bring to a simmer.
5
Simmer gently for about 15 minutes to let the tofu absorb the flavors.
6
Push the ingredients to the side of the pot and add the blanched pork.
7
Simmer for another 10 minutes until the tofu absorbs the color of the broth.
8
Transfer to a serving dish, garnish with green onions, and serve.

Detailed Commentary on "Niku Tofu (Simmered Pork and Tofu)"

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Udon Chaya Sagano: 3 Generations in Togoshi-Ginza

Now in its 31st year, 'Udon Chaya Sagano' is located in the Togoshi-Ginza shopping district. The restaurant's flavors have been passed down through three generations: the grandfather, the father, the current owner Junko Nakane, and her daughter. Currently run by Junko and her daughter, the shop traces its culinary roots to the famous Miyazaki udon restaurant 'Shigenoi'. It is open for lunch and dinner on Mondays, Wednesdays, Thursdays, Fridays, and Saturdays (Saturdays dinner only), and closed on Tuesdays and Sundays. However, on select Sundays, the daughter runs the shop solo as 'Kisshu Sagano'. Instead of udon, she serves around 15 daily small plates (ranging from 400 to 600 yen) alongside alcohol, creating a cozy gathering spot for regulars to relax.

No Udon at an Udon Shop? The Story of Niku Tofu

The Niku Tofu introduced today is a deeply sentimental dish for the shop. Despite being an udon restaurant, there was a challenging 'dark age of set meals' when they couldn't serve udon. The grandfather, who made the udon, fell ill, making it impossible to offer their signature noodles. Unsure of what to do, Junko decided to take a gamble. Supported by loyal regulars who kept coming back, she pivoted to a set-meal style, serving rice and side dishes. Among those dishes, this Niku Tofu was by far the most popular. Today, she demonstrates this special recipe—a dish filled with gratitude and bonds that saved the shop from crisis.

Pro Techniques for Tender Niku Tofu

The cooking process begins with blanching the pork. The ultimate secret is to lightly coat the pork with potato starch before adding it to boiling water. This starch coating locks in moisture, keeping the meat tender and preventing it from drying out. Since it will be simmered later, blanch it just until the color changes, then drain. Next, combine 300ml water, 140ml cooking sake, 80ml soy sauce, 4 tbsp sugar, and 1 tsp dashi powder in a pot, then add the cut tofu, 100g onion, and shimeji mushrooms. After simmering the tofu for 15 minutes to absorb the flavors, push the ingredients aside, add the blanched pork, and simmer for another 10 minutes until the tofu is beautifully colored. Garnish with green onions to complete this incredibly tender, exquisite dish.

Regulars Save the Shop from Crisis

The shop's history has not been smooth sailing. Junko's husband, Masaya, started working there as a part-time high school student, dreaming of running an udon shop with his father. However, when their daughter was in high school, Masaya was diagnosed with cancer and hospitalized. Junko, who had only worked front-of-house, suddenly had to step into the kitchen with no culinary experience. Seeing her struggle, regular customers offered to help, saying, 'Should I have my mom work here?' or 'My kid can help out!' Even on the day Masaya was discharged, he spent his time planning the next day's menu. Sadly, he lost consciousness that night and passed away. He was a true craftsman who always put his work and customers first.

Grandfather to Granddaughter: Passing the Craft

After Masaya's passing, the grandfather was diagnosed with bladder cancer and hospitalized, leaving the shop with no one to make udon. Even during this noodle-less period, regulars kept coming, saying, 'We just love your broth,' and enjoyed the creative appetizers and set meals written on the whiteboard. As the grandfather's hospitalizations continued, a regular customer suggested, 'What will you do if he passes away? It would be great if someone could take over.' Junko decided that her daughter, the granddaughter, should inherit the craft rather than herself. Though her daughter hesitated at first, her strong desire to save the shop led her to accept, starting rigorous training at 4:00 AM. In the kitchen, the grandfather transformed from a gentle grandpa into a strict master craftsman, passing down his skills.

Growing with Customers and Future Outlook

As a beginner, the daughter was completely honest with customers, telling them, 'I've never done this before, so please let me know if anything tastes off.' Regulars would kindly point out, 'Hmm, it might be missing a little something,' leading to warm, humorous exchanges like, 'Oh, I forgot the salt!' Nurtured by these customers, her udon grew more delicious by the day. Regarding the future, Junko says, 'We want to take things slow, but if major life events like marriage or childbirth happen for my daughter, we'll adapt when the time comes.' Rather than forcing her to carry the entire burden, they choose to remain flexible. This adaptable, loving approach is exactly why Sagano remains so deeply cherished by its regulars.

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