Entrée: Japan – 柚子出汁豆腐とわかめ ▶ Yuzu Dashi Tofu to Wakame (Yuzu Dashi with Silken Tofu and Wakame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 27 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (1 L) water
1 piece kombu (about 4 x 4 in (10.2 cm) / 10 x 3.94 in (10 cm))
1 cup (10 g) katsuobushi (bonito flakes)
1 tsp (5 ml) light soy sauce, or to taste
1 tsp (5 ml) mirin (optional)
1 tsp (5 ml) finely julienned fresh ginger
2 tsp (10 ml) yuzu juice (or lemon juice if unavailable)
1 tbsp (15 ml) dried wakame
6 oz (170 g) silken tofu, cut into 1 / 2-inch (1.25 cm) cubes
2 scallions, thinly sliced

Show original ingredient measurements

4 cups (1 L) water
1 piece kombu (about 4 x 4 in / 10 x 10 cm)
1 cup (10 g) katsuobushi (bonito flakes)
1 tsp light soy sauce, or to taste
1 tsp mirin (optional)
1 tsp finely julienned fresh ginger
2 tsp yuzu juice (or lemon juice if unavailable)
1 tbsp dried wakame
6 oz / 170 g silken tofu, cut into 1 / 2-inch (1.25 cm) cubes
2 scallions, thinly sliced

Instructions

Combine water and kombu in a pot and soak 20–30 minutes. Heat gently until small bubbles appear; remove kombu just before boiling.
Add katsuobushi, turn off heat, and steep 5 minutes. Strain through a fine sieve or paper towel to yield a clear dashi.
Return dashi to the pot. Stir in soy sauce and mirin. Add the ginger and warm 1 minute; do not boil.
Add wakame and let it hydrate 2 minutes.
Gently slide in tofu and warm on low heat until just heated through, avoiding a boil.
Remove from heat and stir in yuzu juice. Taste and adjust seasoning with a few drops more soy if needed.
Ladle into bowls and garnish with sliced scallions. Serve immediately alongside the spicy tuna roll.