Pork Sukiyaki-Style Nikudofu (Meat and Tofu Hot Pot)

Name: Pork Sukiyaki-Style Nikudofu (Meat and Tofu Hot Pot)
Ingredients: 7 –10 oz (200–300 grams), thinly sliced pork (or beef, if preferred); 2 blocks firm tofu (for the photo, only half was used); 1 package (about 7 oz/200 grams) shirataki noodles; 1 package buna shimeji mushrooms; 1 large leek; 2 cups (500 ml) dashi broth (can use water with instant dashi granules); 2 tablespoons sugar; 3 –4 tablespoons soy sauce; 2 –3 tablespoons mirin; 3 tablespoons sake

ｋｉｔｃｈｅｎうずら @cook_40033661

Quick to make, but packed with flavor! This delicious nikudofu (meat and tofu hot pot) is a family favorite. Recipe background: I made this for my daughter, who loves tofu and shirataki noodles. I used thinly sliced pork since I didn’t have beef on hand, but beef works great too.

ｋｉｔｃｈｅｎうずら @cook_40033661

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Ingredients

7–10 oz (200–300 grams), thinly sliced pork (or beef, if preferred)
2 blocksfirm tofu (for the photo, only half was used)
1 package(about 7 oz/200 grams) shirataki noodles
1 packagebuna shimeji mushrooms
1large leek
2 cups (500 ml)dashi broth (can use water with instant dashi granules)
[Seasoning A]
2 tablespoonssugar
3–4 tablespoons soy sauce
2–3 tablespoons mirin
3 tablespoonssake

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Steps

1

Drain the tofu well and cut each block into 8 pieces.
2

Cut the shirataki noodles into manageable lengths.
3

Trim the base off the shimeji mushrooms and separate them into small clusters.
4

Slice the leek diagonally into 1/2-inch (1 cm) pieces.
5

Cut the pork into bite-sized strips.
6

Quickly sauté the pork in a skillet, then add part of Seasoning A and toss to coat.
7

Add the tofu, shirataki noodles, and shimeji mushrooms. Pour in the remaining Seasoning A.
8

Once the seasonings are well mixed, add the dashi broth and simmer until everything is cooked through. Taste and adjust with more mirin or soy sauce if needed.
9

Just before finishing, add the leek and simmer briefly until tender. Serve hot.