Main Course

Yudofu

Name: Yudofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portioner
Cuisine: japanese
Ingredients: 400 g firm tofu cut into 2.5 cm cubes; 10 g kombu wiped clean, not washed; 1.000 ml water; 2 stk. scallion thinly sliced; 4 spsk. ponzu sauce; 2 spsk. soy sauce; 2 spsk. grated daikon radish (valgfrit); 0,5 tsk. shichimi togarashi (valgfrit)

Yudofu is a simple, comforting Japanese hot pot dish featuring gently simmered tofu. It's a light yet satisfying meal, perfect for a chilly evening. This recipe highlights the delicate flavor and texture of fresh tofu.

En original opskrift af Forkin

Tid i alt: 30 min.
Portioner: 2
Sværhedsgrad: Nem
Pr. portion: 182 kcal

Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gfirm tofu, cut into 2.5 cm cubes
10 gkombu, wiped clean, not washed
1.000 mlwater

garnish

2 stk.scallion, thinly sliced

dipping sauce

4 spsk.ponzu sauce
2 spsk.soy sauce
2 spsk.grated daikon radish(valgfrit)
0,5 tsk.shichimi togarashi(valgfrit)

Udstyr

small bowls · pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Place the kombu and water in a medium pot or donabe (Japanese clay pot).
Ca. 1 min.
2
Let the kombu soak in the water for at least 30 minutes, or ideally for several hours in the refrigerator, to make dashi.
Kokkens note: Soaking the kombu for longer extracts more umami flavor.
3
Heat the pot over medium-low heat. Just before the water comes to a boil (when small bubbles start to form around the edges), remove the kombu.
Ca. 5 min.
Kokkens note: Do not boil the kombu, as it can make the dashi bitter.
4
Gently add the tofu cubes to the dashi. Reduce the heat to low and simmer for 5-7 minutes, allowing the tofu to warm through and absorb the dashi flavor.
Ca. 7 min.
Kokkens note: Avoid aggressively boiling the tofu; a gentle simmer is best to maintain its delicate texture.
5
While the tofu simmers, prepare the dipping sauce by combining the ponzu sauce, soy sauce, grated daikon radish (if using), and shichimi togarashi (if using) in small individual bowls.
Ca. 2 min.
Kokkens note: Adjust the proportions of the dipping sauce ingredients to your personal taste.
6
Carefully transfer the warm tofu and some dashi to individual serving bowls. Garnish with sliced scallions.
Ca. 2 min.
7
Serve immediately with the prepared dipping sauce on the side.

Pr. portion

Næringsindhold

71%Score

Kalorier: 182kcal
Protein: 17,9g
Kulhydrat: 8,4g
Fedt: 9,9g
Kostfibre: 1,7g
Sukker: 3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover tofu and dashi separately in airtight containers in the refrigerator.

Genopvarmning

Gently reheat the tofu in the dashi on the stovetop over low heat until warmed through.