Yudofu

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Ingredients

2 blocks cotton tofu, cut into small blocks
6 inches konbu (kelp)
For dipping sauce:
2 cups dashi soup
cup soy sauce
1 tablespoon mirin
For toppings:
katsuobushi (dried bonito flakes)
chopped scallions or green onion
grated ginger

Preparation

1
Clean kombu with a clean paper towel. Place the kombu in a donabe (earthenware pot) and fill the pot three-fourths full with water.
2
Place the donabe over low heat.
3
Add tofu in the pot and simmer until cooked through.
4
For the dipping sauce, combine dashi soup stock, soy sauce, and mirin in a sauce pan and heat. Pour the dipping sauce into individual serving bowls.
5
Add toppings in the bowls and dip hot tofu in the sauce.

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About

Yudofu is a simple Japanese tofu soup often eaten in the winter. Vegetables and mushrooms may also be added.

Tags:

nabe
Japanese

Yield:

4

Added:

March 2, 2011

Creator:

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