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Ingredient
Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐
Introduce
Chef :
KanaanekoYudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐
Every winter, especially when it's cold, my mother makes this hot tofu. It is a very simple dish, but if you make a proper broth(dashi) and prepare good quality silken tofu, it becomes a very special dish.
Ingredient
Food ration :
1 peopleCooking time :
45 mins (30 mins for preparing dashi)
1 litre
Water
1 sheet
Kelp seaweed (Konbu)
1 pinch
Salt
1 pack
Silken tofu
1/2
Leek
100 ml
Soy sauce (kikkoman brand)
1 table spoon
Mirin
1/2 handful
Bonito flakes
Cooking instructions
* Step 1
Prepare a clean damp cloth and gently wipe the surface of kelp seaweed (kombu). Never wash. You can leave the white powdery things on the surface because these contribute to the umami flavor. In a pot, put kelp seaweed and 2 cups of water. Leave it for at least 30 mins.
* Step 2
Prepare a special soy sauce called Tosa soy sauce. Put the soy sauce, mirin and sake in a saucepan and cook over low heat for 2 minutes. Add bonito flakes and simmer for another 1 minute. Stop the heat and leave it there for 15 mins. Pour the sauce into a small after removing bonito flakes with your chopsticks. Tosa soy sauce is now ready.
* Step 3
When the dashi is ready, bring the dashi to a boil. Add a pinch of salt to add slight flavour. Cut tofu, slice the leek and add them in the pot. Cook over low to medium heat. Do not boil.
* Step 4
Remove scum with a ladle.
* Step 5
Prepare other topping ingredients on a plate. Enjoy tofu with Tosa soy sauce and any other favourite ingredients!
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