Sukiyaki-style Stewed Ground Meat and Tofu

Name: Sukiyaki-style Stewed Ground Meat and Tofu
Yield: 3 servings
Cuisine: American
Ingredients: 1 block Tofu (firm); 100 grams Ground beef; 1 Chinese chives; 200 ml ● Water; 3 tbsp ● Soy sauce; 3 tbsp ● Mirin; 2 tbsp ● Sugar (light brown sugar); 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I tried a sukiyaki-style stew with ground meat and other leftovers I had in the refrigerator and it turned out delicious. I decided to upload this recipe since it was so tasty!

Other types of ground meat can be used in the place of ground beef. Recipe by Kanure314

I tried a sukiyaki-style stew with ground meat and other leftovers I had in the refrigerator and it turned out delicious. I decided to upload this recipe since it was so tasty!

Other types of ground meat can be used in the place of ground beef. Recipe by Kanure314

cookpad.japan @cookpad_jp

I tried a sukiyaki-style stew with ground meat and other leftovers I had in the refrigerator and it turned out delicious. I decided to upload this recipe since it was so tasty!

Other types of ground meat can be used in the place of ground beef. Recipe by Kanure314

I tried a sukiyaki-style stew with ground meat and other leftovers I had in the refrigerator and it turned out delicious. I decided to upload this recipe since it was so tasty!

Other types of ground meat can be used in the place of ground beef. Recipe by Kanure314

Saved

Ingredients

3 servings

1 blockTofu (firm)
100 gramsGround beef
1Chinese chives
200 ml● Water
3 tbsp● Soy sauce
3 tbsp● Mirin
2 tbsp● Sugar (light brown sugar)
1Katakuriko slurry

Saved

Steps

1

Cut the tofu and Chinese chives into bite-sized pieces.
2

Heat frying pan, and cook the ground meat until it changes color.
3

Add the tofu, water, soy sauce, mirin and sugar to meat. Stew for approximately 5 minutes.
4

You want it to absorb the water, so let it sit for 30 minutes or more after removing it from the heat.
5

Put pan back on the heat and add the Chinese chives. Dish out tofu into plates, then finish off by thickening the sauce with katakuriko dissolved in water (1:1 starch to water ratio).