the host of this show "Cooking with Dog."

この"Cooking with Dog"の司会をやっています

First, let’s prepare the ingredients.

まず材料を準備しましょう

Cut the yaki dofu, grilled firm tofu into 6 to 8 equal pieces.

焼き豆腐は６〜８等分に切ります

Remove the root end of the onion.

玉ねぎの根元を切り取り

And slice it into 6 wedges.

６等分の櫛型に切ります

Remove the stem ends of the shimeji mushrooms.

しめじは石突きを切り落とし

Separate the shimeji into pieces.

小房に分けます

Remove the firm stalk of the shungiku leaves.

春菊は硬い軸を除き

Then, tear the shungiku into bite-size pieces.

食べやすい長さにちぎります

And now, let’s make the Niku Dofu.

肉豆腐を作りましょう

Combine the dashi stock, sake,

だしに酒

mirin,

みりん

sugar

砂糖

and the soy sauce.

醤油を合わせ

Stir and lightly dissolve the sugar.

軽く混ぜて砂糖を溶かします

Place the yaki dofu into the pot.

ここに焼き豆腐を加え

Turn the burner to medium heat.

中火にかけます

Then, flip the tofu over, heating it evenly.

裏に返し 均等に温めます

When the inside of the tofu begins to warm up,

中まで温まったら玉ねぎを加えて２〜３分煮ます

add the onion and simmer for 2 to 3 minutes.

中まで温まったら玉ねぎを加えて２〜３分煮ます

Now, add the shimeji mushrooms and lightly simmer.

しめじを加えてさっと煮

Then, distribute the thin beef slices among the ingredients.

牛肉を広げながら入れ

Add the shredded ginger root.

生姜を散らします

Submerge the beef slices into the broth to cook evenly.

煮汁から出ている肉を中に沈めます

When the beef is almost browned, add the shungiku

肉の赤い部分がほぼなくなったら春菊を加えて

and turn off the burner.

火を消します

In a bowl, arrange the yaki dofu,

器に焼き豆腐

beef,

牛肉

onion,

玉ねぎ

shimeji

しめじ

and the shungiku.

春菊をよそい

Ladle the broth over the Niku Dofu.

煮汁をかけます

Finally, garnish with the beni shoga, pickled ginger.

最後に紅生姜を添えます

Cooking the ingredients in this order will help avoid overcooking the beef

この順番に入れると肉は柔らかく

while the tofu is simmering in the broth.

豆腐にはしっかり味がしみます

Tender beef with a little fat will make this recipe more delicious.

肉は多少脂があるほうが柔らかくて美味しいです

Bok choy, scallions, napa cabbage or pork can be also used in this recipe.

野菜はチンゲンサイ 分葱 白菜 肉は豚肉でも美味しく作れます

Good luck in the kitchen.

Good luck in the kitchen!