Silken Tofu in Kombu Broth — Kyoto Yudofu
A Kyoto zen classic, silken tofu gently poached in a kombu dashi broth and served with a trio of condiments — ponzu, grated ginger, and spring onion.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wipe kombu clean. Cut 600g silken tofu into 8 equal blocks (4 per person). Finely grate 2 tsp fresh ginger. Finely slice 4 spring onion stalks. Measure 6 tbsp ponzu sauce, 2 tsp toasted sesame seeds, and 0.5 tsp shichimi togarashi into small serving dishes.
Simmer
Place kombu and 1200ml water in a large saucepan. Soak 10 minutes at room temperature without heating. Gently add tofu blocks to cold kombu water. Set over medium-low heat and bring very slowly to just below a simmer—small bubbles at edges only, never boiling. Heat 14–16 minutes until tofu is warmed through.
Skim
Remove kombu from the saucepan before the dashi reaches 60°C to prevent bitterness. Transfer tofu blocks carefully to 2 deep bowls using a slotted spoon, keeping them intact, dividing equally.
Plate
Ladle a small amount of warm dashi over the tofu in each bowl. Serve immediately with ponzu, grated ginger, spring onion, sesame seeds, and shichimi togarashi in small dishes alongside. Set steamed rice on the side for each person.
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