📝 About This Recipe
Experience the ultimate expression of Japanese minimalism with Yudofu, a celebrated hot pot specialty originating from the Zen temples of Kyoto. This dish elevates humble silken tofu into a luxurious experience by gently simmering it in a kombu-infused broth, preserving its delicate, custard-like texture. Served with a complex, savory ponzu dipping sauce and a colorful array of aromatics, it is a warming, soul-soothing meal that honors the purity of high-quality ingredients.
🥗 Ingredients
The Hot Pot Base
- 2 blocks Silken Tofu (Kinugoshi) (approx. 14oz each, high quality is essential)
- 1 piece Dried Kombu (Kelp) (about 4x4 inches, wiped lightly with a damp cloth)
- 4 cups Water (filtered water is preferred)
- 2 tablespoons Sake (Japanese rice wine)
The Classic Dipping Sauce
- 4 tablespoons Soy Sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Yuzu juice or Lemon juice (for bright acidity)
- 1 pinch Katsuobushi (Bonito Flakes) (to infuse the sauce)
Traditional Condiments (Yakumi)
- 2 stalks Green Onions (very thinly sliced)
- 1 inch Fresh Ginger (finely grated)
- 3 inch Daikon Radish (grated and lightly squeezed of excess liquid (Momiji Oroshi))
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed)
- 1/2 cup Katsuobushi (Bonito Flakes) (for topping)
👨🍳 Instructions
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1
Place the piece of dried kombu in the bottom of a donabe (Japanese clay pot) or a heavy-bottomed shallow pot. Add 4 cups of water and let it soak for at least 30 minutes to extract the base umami.
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2
While the kombu soaks, prepare the dipping sauce. In a small saucepan, combine the soy sauce, mirin, and a pinch of bonito flakes. Bring to a simmer over medium heat for 1 minute, then remove from heat.
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3
Strain the sauce through a fine-mesh sieve to remove the bonito flakes, then stir in the yuzu or lemon juice. Set aside to cool to room temperature.
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4
Prepare the yakumi (condiments). Grate the ginger and daikon, slice the green onions finely, and arrange them all on a small communal 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 large cubes (about 1.5 inches).
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6
Add the 2 tablespoons of sake to the pot with the kombu and water. Place the pot on the stove over low to medium-low heat.
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7
Crucially, watch the water as it heats. Just as small bubbles begin to form on the edges (before a 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 warm broth. Ensure they are submerged but not crowded.
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9
Maintain a very gentle simmer. Do not let the water reach a rolling boil, as this will cause the silken tofu to break apart and become tough.
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10
Cook the tofu for about 5-7 minutes, or until the cubes begin to dance slightly in the water, indicating they are heated through to the center.
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11
If using a portable burner, bring the pot to the dining table. Otherwise, serve immediately while steaming hot.
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12
To serve, each person should pour some dipping sauce into their individual small bowl and add their choice of condiments (ginger, onions, daikon, and spice).
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13
Use a slotted spoon or a small wire skimmer (tofu-shukui) to gently lift a piece of tofu from the pot, drain briefly, and place it into the dipping sauce.
💡 Chef's Tips
Never let the water boil vigorously; the secret to creamy Yudofu is a gentle poaching temperature. Use the freshest silken tofu you can find; since the ingredients are so few, the quality of tofu is the star of the show. If you want a spicy kick, mix a little chili paste or sriracha into the grated daikon to make 'Momiji Oroshi' (maple radish). Don't discard the kombu; you can slice it thinly after cooking and simmer it with soy sauce and sugar for a side dish (Tsukudani). If the tofu starts to float, it is definitely ready to eat.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to complement the clean flavors. Serve alongside a bowl of hot steamed white rice or brown rice. A side of lightly pickled seasonal vegetables (Tsukemono) provides a nice crunch. For a fuller meal, add a side of vegetable tempura or grilled salted mackerel (Saba Shioyaki). Finish the meal by adding udon noodles to the remaining broth in the pot.