Yudofu

备料

配料

做法

分步操作

1. 1

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

   约 1分钟

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.

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 7分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   约 2分钟

7. 7

   Serve immediately with the prepared dipping sauce on the side.