Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 is one of the most popular of current trending foods in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They are nice and they look wonderful. Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 is something that I have loved my entire life.

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As for the number of servings that can be served to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 is 1 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 estimated approx 45 mins (30 mins for preparing dashi).

To get started with this recipe, we have to first prepare a few components. You can have Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 using 19 ingredients and 5 steps. Here is how you can achieve it.

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.

Ingredients and spices that need to be Get to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐:

1. Yudofu
2. 1 litre Water
3. 1 sheet Kelp seaweed (Konbu)
4. 1 pinch Salt
5. 1 pack Silken tofu
6. 1/2 Leek
7. Tosa soy sauce (Soy sauce with bonito dashi flavour)
8. 100 ml Soy sauce (kikkoman brand)
9. 1 table spoon Mirin
10. 2 tea spoons Sake
11. 1/2 handful Bonito flakes
12. Toppings
13. Ponzu
14. Seaweed (Nori)
15. White sesame seeds
16. Bonito flakes (Katsuobushi)
17. Grated ginger
18. Japanese blend of seven spices (Shichimi togarashi)
19. Grated white radish (Daikon oroshi)

Steps to make to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐

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.
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.
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.
4. Remove scum with a ladle.
5. Prepare other topping ingredients on a plate. Enjoy tofu with Tosa soy sauce and any other favourite ingredients!

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