Ingredients

The following ingredients have 7 Servings
  • 1 cup chicken stock or dashi ((use broth for gluten free))
  • 1/2 cup Japanese soy sauce ((use tamari for gluten free))
  • 1/2 cup mirin or sake ((use sake for a more savory broth))
  • 1/4 cup sugar ((optional))
  • 4 ounces shirataki or cellophane noodles
  • Boiling water
  • 2 tablespoons vegetable oil, divided, plus more as needed
  • 1 pound well-marbled tender beef*, sliced paper thin across the grain, then cut into bite-sized pieces
  • 1 large yellow onion, halved and cut into thin crescents
  • 1 cup fresh shiitake, enoki, or button mushrooms
  • 2 medium carrots, peeled and cut into 1/4 inch diagonal slices
  • 2 stalks celery, cut into 1/4 inch diagonal slices
  • 5 green onions, white and green parts, cut into 2-inch diagonal lengths
  • 9 ounces broiled firm tofu, cut into 16 pieces

Instruction

  • Broiled tofu can be found in some markets under the name yakitofu, but you can also make it at home fairly easily. If broiling tofu at home, you must first drain the water from your tofu. Sandwich it between two heavy cutting boards lined with paper towels. Place something heavy, like canned vegetables, on top of the top cutting board. Be sure that the cutting board and the weight on top of the tofu is at an even level. Press until the thickness of the tofu is 2/3 of the original thickness. 
  • Set your oven to the broiler setting. Line a sheet tray with aluminum foil and spray with non-stick cooking spray. Spray your drained tofu with cooking spray as well and place onto the sheet tray.
  • Broil for 10 minutes on the center rack of your oven, then flip and broil for an additional 8 minutes. Once cool cut into 16 1-inch cubes.
  • To make the sauce, mix together the chicken stock, soy sauce, mirin and sugar in a bowl. Taste and adjust seasonings if desired. Set aside.
  • In a heatproof bowl, soak the noodles in boiling water for 1 minute.Drain them in a colander, then rinse with cold water. Cut the noodles in half.
  • In a medium dutch oven or heavy-bottomed pot, heat 1 tbsp of the oil over high heat until it becomes runny and starts to shimmer. Add half of the the beef and stir until the meat is no longer pink, 2-3 minutes. Transfer to a plate. Repeat with the remaining beef, adding more oil if necessary.
  • In the same Dutch oven, heat the remaining 1 tbsp oil over medium-high heat. Add the onion, mushrooms, carrots, and celery. Stir and cook until just tender, about 4-5 minutes.
  • Add the green onions and stir until they turn bright green, about 30 seconds.
  • Add the sauce, noodled, cooked beef and tofu. Mix well and bring to a gentle boil over medium heat. Cook until all the ingredients are heated through and tender. Serve hot.