Metric:
1Lt. Water
400gr Tofu
1.5 Green Onions
( thinly cut )
10cm Kombu
( Dried Kelp )
Ponzu Sauce
Shichimi
TRADITIONAL JAPANESE RECIPE: Yudofu (Yu Tofu) or Hot Tofu, is Tofu cooked in hot water in a pot. Yu, mean hot water. It probably is one of the easiest dishes in Japanese cuisine. If you can boil some water you can make it!
Shichimi is a common Japanese spice mixture containing seven ingredients. It is often consumed with soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning, and it's perfect for Yudofu.
Traditionally the soup is made with kombu seaweed. The white powder on the kombu is what gives the umami to the soup and blends perfectly with the tofu. To give extra taste, it's common to add some yuzu (柚子) which is a kind of Japanese citrus, ponzu (ポン酢) a savoury sauce made from yuzu, or some soy sauce.
Skill Level:  |
Time: 20 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Combine Water and Kombu together in a pot and let boil. Once the water boils, turn down the heat to medium low.
02 - Cut the Tofu into 8 blocks and add it to the pot of boiling Water.
03 - Cover the pot with a lid and simmer for no more than 10 minutes.
04 - Serve with Ponzu Sauce on the bottom of a small dish and, Green Onions and Shichimi sprinkled on top.
Notes:
- If you don't like Ponzu Sauce, you can use Mentsuyu.
- There are two main kinds of Tofu: Kinugoshi and Momen. Kinugoshi is softer and smoother, while Momen is firmer and denser with a stronger soy bean flavor. For Yudofu you should use Kinugoshi.
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