[Nikudofu Made in a Frying Pan]

From fried eggs to pancakes, Japanese fried chicken to dumplings, hamburgers, sautéed meat and teokbokki, the frying pan, a masterpiece by Rikucho Ogasawara, is always in our hands at least once a day. If you were to ask me which piece of cookware is the most versatile and easy to use, this frying pan would be the one I would choose without a doubt. If you were to ask me which cookware is the most versatile and easy-to-use, I would definitely say this frying pan.

The kitchen of our townhouse in Kyoto was many times colder than usual due to the arrival of the strongest cold wave. It was so cold that I decided to make nikudofu (meat and tofu), hoping to find a dish that would bring warmth to the kitchen right from the cooking stage. Nikudofu is one of Kyoto's local dishes consisting of beef, tofu, and green onions simmered in a sukiyaki-style seasoning, but upon further research, I found that there are many variations of the recipe.

Using firm tofu, onions, pork, and garland chrysanthemum found in the refrigerator, "pork nikudofu" is a dish that can be made quickly when you have a little extra food. Simply add the ingredients in order of hard-to-cook ingredients and simmer in a seasoning solution of sugar, mirin, sake, and soy sauce. The small but deep pan is great for small stewed dishes. There is no lid included, but the Kiya’s Drop Lid 180mm fits perfectly, so you won't have any trouble when you need a lid.

While simmering the tofu, I sometimes pour some of the liquid over the surface of the tofu with a spoon while waiting for the tofu to be ready, and I feel as if the cold has eased off. Please bring it to the table while it is still hot and enjoy it while it cools down. Be careful not to burn yourself!

Rikucho Ogasawara's Frying Pan
Kiya’s Drop Lid 180mm
Honma Kazuo Shoten's Straw Pot Stand M

https://www.kyounoryouri.jp/recipe/7958 (recipe)