How to make: Yudofu, a healthy Japanese side dish made with tofu in a clear broth. It is chock full of protein and has a light and refreshing taste. It’s also super easy to make! Let’s try.
Cooking Time: 30 minutes
Ingredients (2-3 servings):
| English | Japanese |
|---|---|
| Preferred tofu (*) 2-3 blocks | 好みの豆腐（※）2〜3丁 |
| Water 1 liter | 水: 1リットルほど |
| Kombu 1 sheet, about 5-6cm square | 昆布: 5～6㎝四方1枚 |
| Recommended condiments: grated daikon radish, grated ginge | ぜひ用意したい薬味: 大根おろし、おろし生姜 |
| Nice-to-have condiments: chopped green onions, bonito flakes, shredded nori, citrus fruits, thinly sliced shiso leaves, etc. | あると嬉しい薬味: 刻みねぎ、かつお削り節、切り海苔、柑橘類、せん切り大葉など |
| Ingredients for Tosazu soy sauce: 100ml soy sauce, 1 tablespoon mirin, 2 teaspoons sake, 1 small packet of bonito flakes | 土佐醤油の材料: 醤油100ml、みりん大さじ1、酒小さじ2、かつお削り節小袋1パック |
(*) Tofu preference can vary, but softer cotton tofu or slightly firmer silk tofu are recommended!
Steps
How to Make Yudofu (Hot Tofu):
- Start by adding kombu to a pot: Prepare a pot, such as a donabe, large enough to hold the tofu, and combine 1 liter of water with a piece of kombu measuring 5-6 cm square.
- Prepare the aromatics: Before cutting the aromatics, prepare them and let them sit for about 20-30 minutes to extract the flavor of the kombu.
- Optionally, make Tosa soy sauce: If you have time, try making Tosa soy sauce to accompany your yudofu. To make Tosa soy sauce, mix 100ml soy sauce, 1 tablespoon mirin, 2 teaspoons sake, and a small pack of bonito flakes in a small pot, bring to a gentle boil over medium heat, add bonito flakes, simmer for 1 minute, then turn off the heat and let it sit for 5-10 minutes before straining. This should make enough for two servings. Any extra can be used for sashimi or tamagokake gohan (raw egg over rice).
- Once the Tosa soy sauce is ready, dilute 2-3 parts of the sauce with 1 part water and adjust the flavor to your liking. It’s recommended to dilute it a little before serving.
- Prepare the tofu and aromatics: Cut one block of tofu into 6-8 pieces and gently place them in the pot.
- Cooking the yudofu: Heat the pot over medium heat and add a pinch or two of salt to add a little flavor. Be careful not to let it boil vigorously. Once it starts to gently boil, reduce the heat. Skim off any foam that forms, then transfer to the dining table.
- Serving: Serve the warm tofu in a bowl, top with grated daikon radish, grated ginger, and any other aromatics you prepared. Drizzle with the Tosa soy sauce mixed with water.
Enjoy your yudofu with a variety of aromatics for added flavor!
Recipe is from here and translated by me:
https://www.sirogohan.com/recipe/yudouhu
