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Yudofu Simmering Tofu
Kyoto's temple supper: squares of tofu warmed gently over kombu in a tabletop pot and lifted into a hot bonito-soy sauce with scallion, ginger and chilli daikon. Nothing hides the tofu, so buy the best you can find.
- YieldServes 6
- Hands-on35 min
- Total1 h 15 min
- Difficulty
Ingredients
pot
- 3blocks tofu, silken or soft cotton (about 300 g each)
- 1 piecekombu, 10 cm square
condiments
- 6 tbspgreen onion, finely chopped
- 40 gfresh ginger, for about 6 tbsp grated
- 150 gdaikon, for red maple radish, peeled
- 2dried red chillies, seeded
- 5 gbonito thread-shavings (ito-kezuri katsuo) or ordinary bonito flakes
dashi
- 300 mlcold water
- 6 gkombu
- 8 gdried bonito flakes (katsuobushi)
sauce
- 60 mldark (koikuchi) soy sauce
- 1 tbspmirin
- 5 gdried bonito flakes, a small handful
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