Izakaya-Inspired Beef & Tofu Stew

Steps

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1. 1
   Char the onions over the grill for several minutes until lightly blackened on the outside while the inside remains slightly firm. Allow to cool, then slice thinly.
   ▶ ≈1:08
2. 2
   Prepare the braising liquid in a pot: bring water to heat and add instant dashi powder and kombu piece. Stir in mirin, sake, soy sauce, and a small amount of sugar until combined.
   ▶ ≈2:10
3. 3
   Add the sliced onions to the sauce and bring to a gentle simmer. Move the pot to the cooler side of the grill and prepare for the next step.
   ▶ ≈3:26
4. 4
   Lay the thinly sliced beef on the hotter side of the grill, stacking a couple of pieces. There is no need for perfect searing—just aim for some charred edges and grill flavor. Flip and transfer directly into the stewing pot.
   ▶ ≈4:43
5. 5
   Move the pot back to indirect heat and bring to a gentle simmer. Cover and allow the beef and onions to braise for about 30 to 40 minutes. Top up with more liquid as needed, using a mixture of sake, soy sauce, and mirin. Adjust seasoning periodically for a sweet and savory balance.
   ▶ ≈6:14
6. 6
   Once the beef and onions have become very tender, gently add the tofu chunks to the pot, spooning them in to ensure they are embedded in the sauce. Cover and simmer for another 15 to 20 minutes on indirect heat.
   ▶ ≈7:13
7. 7
   Taste the stew and adjust the seasoning as needed to achieve a balanced sweet and savory flavor. Pour the entire stew, including the kombu piece, into a serving bowl or pot.
   ▶ ≈8:37
8. 8
   Serve the stew over rice and garnish with scallions. Alternatively, serve the stew on its own for diners to enjoy.
   ▶ ≈9:10