Yudofu, Japanese silken tofu simmered in konbu dashi – 湯豆腐 is the nomero uno that comes to many people’s mind when it comes to a delightul dish. Today, we will tell you instructions on cooking a appetizing Yudofu, Japanese silken tofu simmered in konbu dashi – 湯豆腐.
We hope you got benefit from reading it, now let’s go back to yudofu, japanese silken tofu simmered in konbu dashi – 湯豆腐 recipe. To make yudofu, japanese silken tofu simmered in konbu dashi – 湯豆腐 you need 19 ingredients and 0 steps. Here is how you achieve that.
First of all, below are the ingridients that you should prepare to cook Yudofu, Japanese silken tofu simmered in konbu dashi – 湯豆腐:
- You need of Yudofu.
- You need 1 litre of Water.
- Use 1 sheet of Kelp seaweed (Konbu).
- Take 1 pinch of Salt.
- Take 1 pack of Silken tofu.
- Use 1/2 of Leek.
- Provide of Tosa soy sauce (Soy sauce with bonito dashi flavour).
- Prepare 100 ml of Soy sauce (kikkoman brand).
- Prepare 1 table spoon of Mirin.
- Take 2 of tea spoons Sake.
- Provide 1/2 handful of Bonito flakes.
- Provide of Toppings.
- Prepare of Ponzu.
- Use of Seaweed (Nori).
- Take of White sesame seeds.
- Provide of Bonito flakes (Katsuobushi).
- Take of Grated ginger.
- You need of Japanese blend of seven spices (Shichimi togarashi).
- Use of Grated white radish (Daikon oroshi).
After preparing the ingridients, now we are ready to make our yummy Yudofu, Japanese silken tofu simmered in konbu dashi – 湯豆腐:
The dish is ready the moment the heat of the stock has penetrated the core of the simmering tofu. In summer prepare as hiyayakko to cool you down. But in winter, make yudofu to warm you up. Both hiyayakko and yudofu are so simple to prepare, Japanese eat them often. Hiyayakko recipe can be found here.
Recipe : Yudofu, Japanese silken tofu simmered in konbu dashi – 湯豆腐
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