📝 About This Recipe
Originating from the Buddhist temples of Kyoto, Yudofu is the pinnacle of Japanese Zen cuisine, celebrating the pure, clean flavor of high-quality silken tofu. This dish gently simmers tofu in a kombu-infused broth, creating a velvety texture that melts on the tongue. It is a soul-warming experience that balances the simplicity of the tofu with a bright, complex citrus-soy dipping sauce and an array of aromatic garnishes.
🥗 Ingredients
The Tofu and Broth
- 2 blocks Soft or Silken Tofu (about 14 oz each, high quality is essential)
- 1 piece Dried Kombu (Kelp) (approx. 4x4 inches, wiped lightly with a damp cloth)
- 4-5 cups Water (enough to fully submerge the tofu)
- 2 tablespoons Sake (optional, for a deeper aroma)
Classic Tosa-Zu Dipping Sauce
- 1/2 cup Soy Sauce (Japanese dark soy sauce preferred)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Rice Vinegar
- 1 small handful Katsuobushi (Bonito Flakes) (for infusing the sauce)
- 1 tablespoon Yuzu juice or Lemon juice (for a bright citrus finish)
Traditional Garnishes (Yakumi)
- 3 stalks Green Onions (very thinly sliced)
- 1 inch knob Fresh Ginger (finely grated)
- 2 inch piece Daikon Radish (grated and lightly drained (Momiji Oroshi))
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed)
- 1/2 cup Katsuobushi (extra for topping)
👨🍳 Instructions
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1
Prepare the kombu by making a few small slits in the kelp with scissors to help release its umami. Place the kombu in a heavy-bottomed pot (ideally a Japanese clay Donabe) and cover with the water. Let it soak for at least 30 minutes.
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2
While the kombu soaks, prepare the dipping sauce. In a small saucepan, combine soy sauce, mirin, and rice vinegar. Bring to a simmer over medium heat.
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3
Once simmering, add the handful of katsuobushi flakes to the sauce. Turn off the heat immediately and let it steep for 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl and stir in the citrus juice. Set aside.
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4
Prepare your 'Yakumi' (garnishes). Grate the ginger and daikon, slice the green onions into paper-thin rounds, and arrange them neatly on a small platter.
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5
Carefully remove the tofu from its packaging and drain the excess water. Cut each block into 6 to 8 uniform cubes (about 1.5 inches each).
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6
Place the pot with the kombu and water on the stove over medium-low heat. Add the sake if using.
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7
Just as small bubbles begin to form at the bottom of the pot (before the water reaches a rolling boil), remove the kombu piece to prevent the broth from becoming slimy or bitter.
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8
Gently slide the tofu cubes into the hot water using a slotted spoon to avoid splashing. Lower the heat to a simmer.
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9
Cook the tofu very gently for 3 to 5 minutes. You are looking for the tofu to start dancing slightly in the water; it should be heated through but never boiled vigorously, which would toughen the texture.
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10
To serve, bring the pot to the table (if using a portable burner) or carefully ladle 2-3 pieces of tofu into individual warmed bowls with a small amount of the cooking liquid.
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11
Provide each guest with a small cup of the dipping sauce and allow them to customize their bowl with the various garnishes.
💡 Chef's Tips
Use the freshest silken tofu you can find; since the dish is so simple, the quality of the bean curd is paramount. Never let the water reach a hard boil once the tofu is added, as this creates air pockets and makes the tofu rubbery. If you want a spicy kick, mix a little chili oil or sriracha into the grated daikon to make 'Momiji Oroshi' (maple radish). Keep the dipping sauce slightly warm or at room temperature so it doesn't shock the hot tofu. Don't discard the kombu; you can slice it thinly and sauté it with soy sauce and sugar for a side dish later.
🍽️ Serving Suggestions
Serve alongside a bowl of hot steamed short-grain white rice or mixed grain rice. Pair with a crisp, chilled Junmai Ginjo sake to complement the clean flavors of the broth. Accompany with a side of lightly pickled cucumbers (Sunomono) for a refreshing crunch. For a fuller meal, serve with a side of vegetable tempura or grilled salted mackerel (Saba Shioyaki). Finish the meal by drinking the remaining kombu dashi mixed with a splash of the leftover dipping sauce.