Yudofu - Japanese Tofu Hot Pot

Ingredients

• 500g (17.6 oz) soft tofu 500g (17.6 oz) soft tofu
• 4 cups (950ml) water 4 cups (950ml) water
• 10g (0.35 oz) kombu (kelp) 10g (0.35 oz) kombu (kelp)
• 2 cups (470ml) dashi (Japanese stock) 2 cups (470ml) dashi (Japanese stock)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, soak the kombu in water for at least 30 minutes to extract its flavors.
2. 2.
   Place the pot over medium heat and slowly bring the water to a simmer. Remove the kombu just before the water starts to boil.
3. 3.
   Add the dashi to the pot and bring it to a gentle simmer.
4. 4.
   Carefully slide the tofu into the pot and let it simmer for about 5 minutes, or until heated through.
5. 5.
   Using a slotted spoon, transfer the tofu to serving bowls.
6. 6.
   Ladle the hot broth over the tofu, ensuring each bowl has an equal amount of broth.
7. 7.
   Garnish with green onions, grated ginger, and a drizzle of soy sauce.
8. 8.
   Season with salt to taste.
9. 9.
   Serve immediately and enjoy the comforting flavors of Yudofu.

Treat your ingredients with care...

• Tofu — Use soft tofu for this recipe as it has a delicate texture that complements the broth. Be gentle when handling the tofu to prevent it from breaking apart.
• Kombu — Soaking the kombu in water helps to extract its flavors. Remove the kombu just before the water starts to boil to prevent it from becoming slimy.
• Dashi — If you don't have dashi, you can substitute it with vegetable broth or mushroom broth for a vegetarian version.

Tips & Tricks

• For added flavor, you can add sliced mushrooms or leafy greens to the hot pot.
• Adjust the amount of soy sauce and salt according to your taste preferences.
• Serve Yudofu with a side of steamed rice for a more substantial meal.
• Experiment with different garnishes such as sesame seeds or chili oil to customize the flavors.
• Leftover Yudofu can be refrigerated and enjoyed cold the next day as a refreshing tofu salad.

Serving advice

Serve Yudofu hot in individual bowls, making sure each bowl has an equal amount of tofu and broth. Encourage your guests to garnish their bowls with green onions, grated ginger, and soy sauce according to their taste preferences.

Presentation advice

Present Yudofu in traditional Japanese ceramic bowls to enhance the authenticity of the dish. The simplicity of the dish should be reflected in the presentation, allowing the creamy white tofu and clear broth to take center stage. Garnish with a sprinkle of green onions and a drizzle of soy sauce for an elegant touch.