Yudofu

Ingredients

2 blocks cotton tofu, cut into small blocks

1 tablespoon mirin

For toppings:

Clean kombu with a clean paper towel. Place the kombu in a donabe (earthenware pot) and fill the pot three-fourths full with water.

Place the donabe over low heat.

Add tofu in the pot and simmer until cooked through.

For the dipping sauce, combine dashi soup stock, soy sauce, and mirin in a sauce pan and heat. Pour the dipping sauce into individual serving bowls.

Add toppings in the bowls and dip hot tofu in the sauce.

Yudofu is a simple Japanese tofu soup often eaten in the winter. Vegetables and mushrooms may also be added.

Wednesday, March 2, 2011 - 3:01pm