Yudofu
Yudofu is a traditional Japanese tofu dish, a simple and refreshing delicacy. Typically, it involves gently warming silken tofu in kombu dashi, offering delicate flavors and a soft texture. The tofu is gently heated in warm broth, often served with ponzu sauce or garnishes. Its gentle taste and texture bring a serene addition to the dining table in Japanese cuisine.Benefit with ONSENSUI99When you replace the water in Yudofu with ONSENSUI99, it brings a unique set of characteristics to your dish. The low hardness and high pH of ONSENSUI99 elevate the flavors, enhancing the delicate taste of the tofu. This results in a more pronounced subtlety in the dish, offering a new dimension of culinary experience.
Equipment
- 1 Pot For preparing the kombu dashi. You'll need a pot to heat the kombu and water over medium or low heat.
- 1 Strainer or sieve To strain the dashi and remove the kombu.
- 1 Simmering pot or a saucepan (or clay pot) To gently warm the silken tofu. Alternatively, a regular pot can be used.
- 1 Ladle or spatula For handling the silken tofu.
- 2 Bowls or serving dishes To serve the prepared Yudofu.
Ingredients
- 10 cm square Kombu
- 500 ml Onsensui99
- 300 g Silken tofu
Instructions
- Soak the kombu in 500ml of water until it becomes soft. Once softened, remove the kombu from the water. If soften kombu in a pot, you do not need to remove the kombu.
- Place the softened kombu and the same 500ml of water in a pot and heat it over low heat. Just before it reaches a boil, turn off the heat.
- Let the kombu steep in the hot water for about 10 minutes.
- Remove the kombu, and your dashi stock is ready.
- To make Yudofu, gently warm the silken tofu in this kombu dashi without bringing it to a boil.
- Serve it warm with ponzu sauce or your preferred condiments.
