Yudofu

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Place the kombu and water in a medium pot or donabe (Japanese clay pot).

   Около 1 мин

2. 2

   Let the kombu soak in the water for at least 30 minutes, or ideally for several hours in the refrigerator, to make dashi.

   Совет повара: Soaking the kombu for longer extracts more umami flavor.

3. 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.

   Около 5 мин

   Совет повара: Do not boil the kombu, as it can make the dashi bitter.

4. 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.

   Около 7 мин

   Совет повара: Avoid aggressively boiling the tofu; a gentle simmer is best to maintain its delicate texture.

5. 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.

   Около 2 мин

   Совет повара: Adjust the proportions of the dipping sauce ingredients to your personal taste.

6. 6

   Carefully transfer the warm tofu and some dashi to individual serving bowls. Garnish with sliced scallions.

   Около 2 мин

7. 7

   Serve immediately with the prepared dipping sauce on the side.