Hot Tofu (Yudōfu)

Name: Hot Tofu (Yudōfu)
Yield: 2 servings
Cuisine: British
Ingredients: 500-600 g ‘Momen’ Tofu *medium soft type, cut into large pieces; Water; 5 cm Kombu (Kelp) *optional; <Sauce>; 4 tablespoons Soy Sauce; 2 tablespoons Mirin; 2 tablespoons Sake (Rice Wine); 1 sachet (2.5 g) Katsuobushi (Bonito Flakes); 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a dish of Tofu that is simply heated in Water, often with a piece of Kombu. The heated Tofu can be enjoyed with your favourite sauce and condiments. The most popular sauce is a mix of Katsuobushi (Bonito Flakes), Spring Onion and Soy Sauce. Without a doubt, this is one of the most popular winter dishes in Japan.

Hiroko Liston @hirokoliston

Saved

Ingredients

2 servings

500-600 g‘Momen’ Tofu *medium soft type, cut into large pieces
Water
5 cmKombu (Kelp) *optional
<Sauce>
4 tablespoonsSoy Sauce
2 tablespoonsMirin
2 tablespoonsSake (Rice Wine)
1 sachet (2.5 g)Katsuobushi (Bonito Flakes)
1Spring Onion *finely chopped

Saved

Steps

1

Place Water and Kombu in a pot, gently place Tofu, and add more Water just enough to cover. Slowly heat over medium heat. When started boiling, it’s ready to serve. *Note: Do not boil Tofu for too long.
2

Meanwhile, make Sauce. Heat Soy Sauce, Mirin and Sake (Rice Wine) in a saucepan over medium heat, and bring to the boil. After gently boiling for 1 minute, add Katsuobushi (Bonito Flakes) and remove from the heat. Add Spring Onion.
3

Pick up Hot Tofu using a slotted spoon or small skimmer, and enjoy with the Sauce. *Note: You may wish to add Shichimi (Japanese Chilli Spice Mix) and grated Ginger.