Sukiyaki-style Niku Dofu (Simmer beef & tofu)

It is getting colder and colder, something hot will be nice :) I saw people start posting hotpot photos on Facebook, that makes me want to have one too! This recipe is not hotpot but simmer dish, which I like too.

Ingredients
260g Grilled firm tofu
100g Onion
80g Shimeji Mushrooms
2 stalks Shungiku leaves (tongho)* 
5g Ginger root
150g Thin beef slice

Broth:
150ml Dashi stock
2 tbsp Sake
1 tbsp Mirin
1 tbsp cane sugar
1 1/2 tbsp Soy sauce

*substitute: bok choy, scallions or napa cabbage

Instructions
If you want tofu absorbs more broth flavor, you can -
Freeze tofu a night before or at least 4 hours ahead. Defrost it several hours before use
When it is defrosted, squeeze out the water from the tofu by using a cutting board & gently pressing your hand on it

1. Slice tofu into 1/2" wide pieces
Slice onion into 6 portions, separate slices
Remove mushrooms root and separate them
Cut Shungiku leaves or other vegetables into small portions
Shred ginger lengthwise

2. In a deep pan, combine all ingredients of broth
Place tofu into the pan, turn the heat to medium heat
When the broth starts boiling, flip tofu regularly, add in onion, let it simmer for 2-3mins

3. Add in mushroom, let it simmer for 2-3 mins
Add in beef slice and ginger root

4. When beef turns color to brown, add in Shungiku leaves
When the leaves become soft, turn off the heat

5. In a serving plate, arrange the ingredients
Pour the broth by a ladle onto the ingredients

Serve hot with rice :)
Enjoy!