Meiji-Inspired Gyu-nabe with Miso

Instructions

1. Slice the long onion diagonally into 2cm pieces, divide the tofu into 6 pieces and cut the beef into manageable lengths. Use a shallow pot or deep frying pan about 24cm across.
2. Dissolve the miso in 250mL water, then mix in the sake, mirin and sugar.
3. Bring the broth to a boil over medium heat and simmer for 2–3 minutes. This short cooking does not remove all the alcohol.
4. Add the long onion and tofu and simmer over medium-low heat for 5–7 minutes. If the broth reduces too far, add water in 30–50mL increments.
5. Add the beef, separating the slices, and simmer gently for about 5–8 minutes. Do not rely on colour or time: use a thermometer to check that the thickest part of the meat remains at 75°C or above for at least 1 minute, cooking longer if needed. Use a thin probe for thin slices; broth temperature is not a substitute for the meat's centre temperature.
6. Serve when the beef and tofu are cooked through. Do not use a raw-egg dipping sauce. Allow about 25–35 minutes overall.
7. Cool leftovers promptly in shallow containers and refrigerate no later than 2 hours after cooking, sooner in hot conditions. Keep at 4°C or below, eat within 24 hours and reheat thoroughly. Allergens: beef and soy; check miso and other product labels for wheat. This formulation is unsuitable for anyone who needs to avoid alcohol.