Yudofu is a hot pot dish. Tofu pieces are simmered in plain dashi soup. Serve You can add various vegetables/mushrooms in yudofu if you would like.
Yield: 4 servings
- 2 blocks cotton tofu, cut into small blocks
- 6 inches konbu (kelp)
- For dipping sauce:
- 2 cups dashi soup
- 1/3 cup soy sauce
- 1 Tbsp mirin
- For toppings:
- katsuobushi (dried bonito flakes)
- chopped green onion
- grated ginger
Clean kombu with clean towels. Put the kombu in a donabe (earthenware pot) and fill the pot about three-fourths full with water.
Put the donabe over low heat. Add tofu in the pot and simmer until cooked through. To make a dipping sauce, combine dashi soup stock, soy sauce, and mirin in a sauce pan and heat. Pour the
dipping sauce into individual serving bowls. Add some toppings in the bowl and dip hot tofu in the sauce.