Sukiyaki-style Niku Dofu (肉豆腐 作り方レシピ)

150g Thin Beef Slices (5.3 oz)
5g Ginger Root, Shredded (0.2 oz)
1 package of Yaki Dofu – Grilled Firm Tofu (260g/9.2 oz)
100g Onion (3.5 oz)
80g Shimeji Mushrooms (2.8 oz)
2 stalks of Shungiku Leaves or substitute: bok choy, scallions or napa cabbage

– Broth –
150ml Dashi Stock (5.1 fl oz)
2 tbsp Sake
1 tbsp Mirin
1 tbsp Sugar
1½ tbsp Soy Sauce
Beni Shoga – Pickled Ginger


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