Niku Dofu (Simmered Beef and Tofu)
A beloved winter classic

About Niku Dofu (Simmered Beef and Tofu)

Niku Dofu (肉豆腐, simmered beef and tofu) is a simple yet hearty dish made by simmering beef, tofu, and green onions together. It often features Kujo Negi (九条ねぎ, Kujo green onions), a traditional vegetable native to Kyoto.

Kujo Negi is known for its unique transformation throughout the seasons—offering a mild flavor in spring and a refreshing spiciness from summer to autumn. Its peak season falls during the cold winter months from December to February. When exposed to frost, Kujo Negi becomes sweeter and develops a rich, satisfying texture due to its thickened leaves.

To prepare Niku Dofu, thinly sliced beef and tofu are simmered in a sukiyaki-style broth. Once it’s bubbling hot, finely sliced Kujo Negi is added to the pot for a quick simmer, bringing out its natural sweetness. The flavor of the broth, known as warishita, varies depending on the household or restaurant, giving each recipe its unique character. For the best taste, Kujo Negi should only be lightly cooked, preserving its delicate sweetness and texture.

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