Yudofu
Pure and Zen. Yudofu is the essence of Japanese simplicity — silken tofu gently warmed in kombu dashi and served with flavourful dipping sauces. Originating from Buddhist temples in Kyoto, this elegant dish showcases the donabe's ability to provide gentle, even heat.
Ingredients
For the pot:
- 1 piece kombu (dried kelp), about 10cm square
- 500ml water
- 2 blocks soft (silken) tofu, cut into large cubes
- Optional: mitsuba (Japanese parsley) or spinach
For the dipping sauce:
- ¼ cup soy sauce
- 1 tablespoon sake
- 1 teaspoon mirin
- A handful of katsuobushi (bonito flakes)
For the toppings:
- Grated fresh ginger
- Chopped scallions
- Toasted sesame seeds
- Katsuobushi (bonito flakes)
- Shichimi togarashi (seven spice)
- Grated daikon radish
Instructions
- Prepare the kombu dashi: Place kombu in the donabe with water and soak for at least 1 hour (or overnight in the refrigerator for best results).
- Make the dipping sauce: Combine soy sauce, sake, and mirin in a small saucepan. Bring to a boil, add katsuobushi, stir, and cook for 1-2 minutes. Strain into small serving dishes.
- Prepare toppings: Arrange grated ginger, scallions, sesame seeds, and other toppings on a small plate.
- Heat gently: Place the donabe over medium-low heat. Heat the kombu water slowly — do not let it boil.
- Add tofu: When the water is warm, gently slide in the tofu cubes. Heat until the tofu is warmed through, about 5 minutes. Do not boil — the tofu should be silky, not bubbly.
- Serve: Using a slotted spoon, transfer tofu pieces to individual bowls. Add your preferred toppings and drizzle with dipping sauce.
Tip: The quality of the tofu makes all the difference in this simple dish. Seek out the freshest, highest-quality silken tofu you can find. The donabe keeps the tofu warm at the table for a leisurely, meditative meal.