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Photo (c) Setsuko Yoshizuka
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.
Related Video
How to Make Traditional Yudofu

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