Entree: Japan – Kansai / Osaka-Kyoto – 湯豆腐 ➤ Yūdōfu (Gently simmered tofu in kombu broth served with simple dipping condiments)

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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

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

- 2 blocks (14 oz (400 g) each) medium-firm tofu
- 6 cups (1.4 L) water
- 1 piece kombu (dried kelp), about 4 x 4 in (10.2 cm) (10 x 3.94 in (10 cm))
- 4 oz (115 g) shiitake mushrooms, stems removed (about 4 medium)
- 2 scallions, thinly sliced
- 1/2 cup (120 ml) ponzu sauce for dipping
- 1/4 cup (60 ml) soy sauce (alternative dipping)
- 1/2 cup (60 g) grated daikon radish
- 1 tbsp (15 g) freshly grated ginger
- 1 tbsp (15 ml) toasted sesame oil (optional)
- Bonito flakes (katsuobushi) for garnish (optional)

Show original ingredient measurements

- 2 blocks (14 oz / 400 g each) medium-firm tofu
- 6 cups (1.4 L) water
- 1 piece kombu (dried kelp), about 4 x 4 in (10 x 10 cm)
- 4 oz (115 g) shiitake mushrooms, stems removed (about 4 medium)
- 2 scallions, thinly sliced
- 1/2 cup (120 ml) ponzu sauce for dipping
- 1/4 cup (60 ml) soy sauce (alternative dipping)
- 1/2 cup (60 g) grated daikon radish
- 1 tbsp (15 g) freshly grated ginger
- 1 tbsp (15 ml) toasted sesame oil (optional)
- Bonito flakes (katsuobushi) for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse kombu briefly to remove surface salt. In a wide shallow pot (or donabe), combine kombu and 6 cups (1.44 L) water and let sit 10–30 minutes to hydrate the kelp.
2. Place pot over low heat and slowly bring to a gentle simmer. Remove kombu just before the water reaches a boil to avoid bitterness; keep the clear kombu dashi warm.
3. Cut tofu into large serving-sized cubes (about 2-inch (5.08 cm) pieces) and gently place into the warm kombu dashi. Add shiitake mushrooms.
4. Warm gently over low heat until tofu is heated through, about 5–8 minutes; avoid vigorous boiling to keep tofu intact.
5. Arrange tofu and mushrooms into a communal serving pot or individual bowls. Provide small dipping bowls of ponzu and/or soy sauce, and condiments of grated daikon, grated ginger, sliced scallions, sesame oil, and bonito flakes.
6. To eat, take a piece of tofu with chopsticks, dip into preferred sauce with a little grated daikon and ginger, and enjoy immediately while warm.

1. Rinse kombu briefly to remove surface salt. In a wide shallow pot (or donabe), combine kombu and 6 cups water and let sit 10–30 minutes to hydrate the kelp.
2. Place pot over low heat and slowly bring to a gentle simmer. Remove kombu just before the water reaches a boil to avoid bitterness; keep the clear kombu dashi warm.
3. Cut tofu into large serving-sized cubes (about 2-inch pieces) and gently place into the warm kombu dashi. Add shiitake mushrooms.
4. Warm gently over low heat until tofu is heated through, about 5–8 minutes; avoid vigorous boiling to keep tofu intact.
5. Arrange tofu and mushrooms into a communal serving pot or individual bowls. Provide small dipping bowls of ponzu and/or soy sauce, and condiments of grated daikon, grated ginger, sliced scallions, sesame oil, and bonito flakes.
6. To eat, take a piece of tofu with chopsticks, dip into preferred sauce with a little grated daikon and ginger, and enjoy immediately while warm.