Yudofu
“A gently simmered tofu dish that warms the soul with its delicate umami from kombu.”
Tofu
Kombu
Soy Sauce
scallions
Ginger
Bonito FlakesWhere it comes from
Yudofu hails from Kyoto, a city renowned for its serene temples and Zen gardens, where simplicity and purity in food mirror the spiritual atmosphere of the region.
On the Palate
How it's made
4 steps · Show ↓18 min active
How it's made
4 steps · Show ↓- 15 min
In a clay pot, place a piece of kombu and pour in enough water to cover it by an inch. Heat gently until small bubbles form, but do not let it boil.
Watch outEnsure the water does not boil; it should only gently simmer to extract the kombu's flavor without bitterness.
- 25 min
Cut the tofu into large cubes and add them to the pot. Simmer gently until the tofu is heated through and has absorbed some of the kombu's flavor.
- 33 min
Meanwhile, thinly slice the scallions and grate the ginger. Set them aside for garnish.
- 45 min
Once the tofu is ready, serve it in individual bowls with a ladle of the kombu broth. Top with scallions, ginger, and bonito flakes. Provide soy sauce on the side for seasoning.
