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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the Chinese cabbage in half, then half again lengthways. Slice into small pieces, then wash and rinse.
Cut the tofu in half and set it aside for later.
Heat a little oil in a pot over medium-high heat. Fry the onions for about 5 minutes until softened, then add the beef.
Once the beef is browned, remove everything from the pan and set aside.
Add the cabbage to the pot with the remaining beef fat, then gently squeeze the tofu over the top and cut it into chunks. Place the beef back on top.
Pour in the dashi stock, soy sauce, mirin, sake, and sugar (optional).
Cover with a lid and cook for about 5 minutes, or until the vegetables are tender.
Serve with rice.
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This goes perfectly with udon as well.
Can I use a different type of cabbage?
Yes, you can substitute Chinese cabbage with napa cabbage or savoy cabbage.
Is there an alternative to dashi stock?
You can use chicken or vegetable broth as an alternative to dashi stock.
Can I omit the sake?
Yes, you can omit the sake or replace it with additional mirin for a non-alcoholic version.
How do I make it spicier?
Add some sliced chili or a dash of chili oil to increase the spice level.
What can I serve this dish with?
Serve it with steamed rice or udon noodles for a complete meal.
