Start by mixing 200 g thinly sliced beef with 1 tbsp potato starch until lightly coated.
Heat a pan on medium and add ½ tbsp cooking oil. Once hot, add the beef and cook until browned on both sides. Transfer to a plate and set aside for later.
In the same pan, add 4 tbsp soy sauce, 100 ml sake, 3 tbsp light brown sugar, 300 ml water and ½ tsp dashi granules.
Mix and bring to almost boiling over medium heat, then add 1 yellow onion(s), 300 g firm tofu, 100 g enoki mushrooms and cooked beef from before. Bring to almost boiling once more, then lower to a simmer.
Sit a drop lid on top of the simmering ingredients, and cook for 10 minutes.
Optional step (recommended): Turn off the heat and leave to cool for 30 minutes to 1 hour.
Reheat over medium until it starts to boil, while you wait blanch 10 snow peas in boiling water for 1 minute. Scoop out with a slotted spoon and run under cold water to cool. Slice diagonally.
Dish up the niku dofu and garnish with the snow peas.
Enjoy!