Recipe
Melt-in-Your-Mouth Diet Beef Tofu! Heavenly Taste in 10 Mins for $1!
Ingredients
- 250gbeef short plate (or thinly sliced beef)
- 1block grilled tofu (yaki-tofu)
- 1pack maitake mushrooms (about 13g finely minced for tenderizing)
- 1Tokyo negi (large green onion)
- 2pinches baking soda
- 1tbsp sugar (for beef) + 1 tsp sugar (for sauce)
- 2tbsp mirin
- 2tbsp soy sauce
- 1tbsp shiro-dashi
- 40gwater
- 1/2tsp potato starch
- Gratedginger, to taste
About "Niku Tofu (Beef and Tofu Stew)"
This ultimate Beef Tofu (Niku Tofu) recipe features tenderizing beef with maitake mushroom enzymes and baking soda, thoroughly draining the tofu, and using a minimal broth with just 40g of water. By following three golden rules—no parboiling, no salt during prep, and no over-simmering—you get scum-free, melt-in-your-mouth beef and flavor-packed tofu. Recreate a high-end restaurant taste at home for just $1 per serving!
Introduction to 予約7年待ち「肉の鬼才」森田隼人の料理研究所 →
Tips for Making "Niku Tofu (Beef and Tofu Stew)"
-
Beef Prep
- Mince maitake (5% of meat weight) and use baking soda to create an alkaline environment, activating enzymes to tenderize the beef. Add sugar for moisture retention, but absolutely do not add salt.
-
Beef Cooking
- Submerge the wrapped beef in 80°C (176°F) water. Do not boil; keeping it in the optimal temperature range for maitake enzymes locks in umami without producing scum.
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Tofu Prep
- Wrap grilled tofu in paper towels and weigh it down to thoroughly drain. This creates a sponge-like texture that absorbs the sauce and beef umami to the maximum.
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Negi Cooking
- Cut Tokyo negi into thick rounds (about 2cm) instead of diagonal slices, and stand them upright when searing. This prevents the layers from slipping out and maximizes sweetness.
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Seasoning & Simmer
- Use a minimal 40g of water to utilize the natural moisture of the tofu and negi. Thicken slightly with potato starch and simmer over low heat to let the flavors penetrate.
Ingredients for "Niku Tofu (Beef and Tofu Stew)"
12 items* Tap ingredient names to find on Amazon
- 250gbeef short plate (or thinly sliced beef)
- 1block grilled tofu (yaki-tofu)
- 1pack maitake mushrooms (about 13g finely minced for tenderizing)
- 1Tokyo negi (large green onion)
- 2pinches baking soda
- 1tbsp sugar (for beef) + 1 tsp sugar (for sauce)
- 2tbsp mirin
- 2tbsp soy sauce
- 1tbsp shiro-dashi
- 40gwater
- 1/2tsp potato starch
- Gratedginger, to taste
How to Make "Niku Tofu (Beef and Tofu Stew)"
- 1
Thoroughly drain the tofu
Place the grilled tofu on about 4 layers of paper towels, cover with another paper towel, and place a small bowl filled with 40g of water on top as a weight. Let it sit until thoroughly drained.
- 2
Cut the beef and prep the fibers
Cut the beef short plate in half perpendicular to the grain, then cut into bite-sized pieces. Cutting across the grain improves the texture and makes it easier to chew.
- 3
Prep the Tokyo negi
Make a shallow slit down the center of the Tokyo negi, then cut it into thick, bite-sized rounds (about 2cm). Avoid diagonal slicing, as the inner layers will slip out and fall apart during cooking.
- 4
Mince the maitake and prep with baking soda
Finely mince about 5% of the total maitake mushrooms (around 13g for 250g of beef) and sprinkle with 2 pinches of baking soda. Making the environment alkaline with baking soda maximizes the activity of the maitake's tenderizing enzymes.
- 5
Enzyme-treat the beef in a Ziploc bag
Place the minced maitake in a Ziploc bag, then add half of the beef, pulling the pieces apart. Layer the remaining maitake and beef alternately, then add 1 tbsp of sugar. Shake the bag well and gently massage by hand to combine. Absolutely do not add salt.
- 6
Wrap the beef in paper towels and seal
Remove the beef from the Ziploc bag and wrap it tightly in paper towels. This absorbs excess moisture. Place it back into the Ziploc bag and press out all the air to seal.
- 7
Prep the beef in 80°C (176°F) water
Place the sealed Ziploc bag in a bowl and pour in hot water (around 80°C/176°F, which feels very hot but is just below boiling) until the bag is submerged. Maitake enzymes are most active between 60–80°C, making the beef incredibly tender. Meanwhile, cut the drained tofu into 8 equal pieces.
- 8
Steam-fry the tofu and negi over low heat
Heat a pan over low heat, then arrange the 8 pieces of tofu and stand the Tokyo negi pieces upright. Always stand the negi upright (do not lay them flat) to dramatically boost their sweetness and melt-in-your-mouth texture. Cover and steam-fry over low heat for 2 minutes.
- 9
Mix the sauce (warishita)
While cooking for 2 minutes, mix 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp shiro-dashi, 1/2 tsp potato starch, 40g water, and 1 tsp sugar in a bowl. If you don't have shiro-dashi, substitute with a pinch of Ajinomoto dissolved in 1 tbsp water, or kelp dashi (kombu dashi).
- 10
Flip the tofu and add the remaining maitake
After 2 minutes, once the bottom of the tofu and negi are lightly browned, flip the tofu onto its side. Tear the remaining whole maitake mushrooms into bite-sized pieces by hand and add them to the empty space in the pan.
- 11
Add the sauce and simmer for 5 minutes
Stir the mixed sauce well to ensure the potato starch is fully suspended, then pour it into the pan. Cover again and simmer over low heat for 5 minutes. Meanwhile, remove the beef from the Ziploc bag. The paper towels will have absorbed a significant amount of excess moisture, leaving the beef incredibly soft and fluffy.
- 12
Add ginger and the beef
After 5 minutes, open the lid, add the grated ginger, and stir gently. Add the tender beef to the pan, toss gently to combine, and cook over low heat for just 3 minutes to finish.
- 13
Plate and serve
Transfer to a serving dish. Dipping the beef and tofu in raw egg yolk is highly recommended. The cost per serving is incredibly cheap at around $1 total (approx. 25 yen for tofu, 10 yen for negi, 20 yen for maitake, and 80 yen for beef).
Food Science
The proteolytic enzymes in maitake mushrooms, combined with the alkaline effect of baking soda, break down the beef fibers and increase its water-binding capacity, resulting in an incredibly tender texture. Additionally, combining the inosinate in beef, the glutamate in shiro-dashi and soy sauce, and the guanylate in maitake mushrooms creates an umami synergy that delivers a deep, rich flavor. A touch of potato starch adds just enough viscosity to coat the ingredients beautifully with this savory sauce.
Detailed Commentary on "Niku Tofu (Beef and Tofu Stew)"
* Content organized by topics from the video.
3 Common Beef Tofu Mistakes Exposed by a Pro
Chef Morita passionately explains the 'three common mistakes' in typical Beef Tofu recipes. First is 'parboiling.' Parboiling washes away all the beef's umami along with the scum. Second is 'adding salt.' Some recipes add salt to raise the boiling point, but there is absolutely no need to do so. Third is 'over-simmering.' Simmering the meat from the very beginning with the tofu and vegetables overcooks it, making it tough and dry. Morita argues, 'If it's called Beef Tofu, the beef should be the star!' He shares his scientific, professional approach to this '7-year-wait legendary recipe' that you won't find anywhere else on the internet.
Ingredients and Scientific Moisture Control
This recipe requires only four main ingredients: 250g of beef (serves 3), 1 block of grilled tofu, maitake mushrooms, and 1 Tokyo negi. For seasonings, you'll need mirin, soy sauce, shiro-dashi, water, potato starch, and sugar. Surprisingly, the recipe calls for only 40g of water. Morita explains, 'The recipe is designed to utilize the natural moisture inside the tofu and negi.' By eliminating excess water, he scientifically concentrates the ingredients' natural flavors. Even when using budget-friendly beef (about 198 yen per 100g), his professional techniques and scientific knowledge yield a tenderness and flavor that rivals high-end sirloin.
Meticulous Prep for Tofu, Negi, and Maitake
The process begins with careful ingredient prep. For the tofu, use grilled tofu (yaki-tofu), which holds its shape well. Place the tofu on four layers of paper towels, cover with another paper towel, and weigh it down with a small bowl filled with 40g of water to drain. To ensure the beef is easy to chew, cut it in half to break up any tough fibers. For the Tokyo negi, avoid diagonal slicing, which causes the layers to fall apart during simmering; instead, cut it into thick, finger-width rounds (about 2cm). For the maitake mushrooms, finely mince a small portion (about 5% of the total, or 13g) to use as a tenderizing agent, and keep the rest in larger pieces to cook as a main ingredient later.
Enzyme Tenderizing with Maitake and Sugar
Using a Ziploc bag, Morita performs a magical prep technique to make budget beef incredibly tender. First, place the minced maitake in the bag and sprinkle with two pinches of baking soda. The baking soda creates an alkaline environment, which maximizes the activity of the tenderizing enzymes in the maitake. Add half of the beef, pulling the pieces apart, then layer the remaining maitake and beef alternately. Finally, add 1 tbsp of sugar. Sugar has high water-binding capacity, helping the meat retain its moisture. Absolutely do not add salt here, as it would dehydrate the meat and make it tough. Seal the bag, shake well, and gently massage by hand to distribute the mixture evenly.
The No-Boil 'Parboiling' Technique
Next, Morita demonstrates an amazing technique that achieves the benefits of traditional parboiling without losing any flavor. Remove the beef from the Ziploc bag, wrap it tightly in paper towels, place it back in the bag, and press out all the air to seal. Submerge the bag in hot water (around 80°C/176°F, which is very hot but below boiling). Since maitake enzymes are most active between 60–80°C, keeping the meat in this temperature range makes it incredibly tender. Additionally, any excess moisture (the source of scum and odors) is absorbed by the paper towels, while the rich umami is locked inside the meat. Meanwhile, cut the drained grilled tofu into 6 pieces.
Searing Tofu and Negi & Making the Sauce
Place a pan over low heat and arrange the cut grilled tofu and Tokyo negi. Morita's signature technique is to stand the negi upright rather than laying them flat. Searing them upright dramatically enhances their sweetness and melt-in-your-mouth texture. Cover and steam-fry over low heat for 2 minutes. Meanwhile, mix the special sauce (warishita): combine 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp shiro-dashi, 1/2 tsp potato starch (for thickening), 40g of water, and 1 tsp sugar in a bowl. If you don't have shiro-dashi, substitute with a pinch of Ajinomoto dissolved in 1 tbsp water, or kelp dashi. This sauce will later be fully absorbed by the sponge-like tofu.
The Final Simmer to Concentrate Flavors
After 2 minutes, once the bottom of the tofu and negi are beautifully browned, flip the tofu onto its side. Tear the remaining whole maitake mushrooms into the empty space in the pan. Stir the prepared sauce well to ensure the potato starch hasn't settled, pour it into the pan, cover, and simmer over low heat for 5 minutes. Meanwhile, remove the beef from the hot water. The paper towels will be soaked with excess moisture, leaving the beef incredibly soft and fluffy. After 5 minutes, open the lid, add the grated ginger, and stir gently. Finally, add the tender beef and simmer gently over low heat for just 3 minutes, tossing to combine.
A Heavenly $1 Feast: Tasting the Results
Morita and his staff taste the completed 'next-generation Beef Tofu.' Plated and dipped in the signature egg yolk, Morita exclaims, 'This is heaven!' Because the tofu was thoroughly drained beforehand, it acts like a sponge, absorbing the sauce and beef umami to the absolute limit. The beef is incredibly soft, with zero scum. At just 130 yen (about $1) per serving (25 yen for tofu, 10 yen for negi, 20 yen for maitake, and 80 yen for beef), the cost-performance is mind-blowing. 'You can't even buy a bag of potato chips for 130 yen these days. This is way better than potato chips!' Morita says, encouraging everyone to try this easy recipe that easily beats professional restaurant flavors at home.
About 予約7年待ち「肉の鬼才」森田隼人の料理研究所
予約7年待ち「肉の鬼才」森田隼人の料理研究所
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