Yudofu Recipe

Prepare kombu dashi

Wipe the kombu with a damp cloth (do not wash under running water). Place kombu and 6 cups water in a medium pot. Let soak for 20–30 minutes if you have time (cold extraction).

Slowly heat the pot over medium heat. Just before the water reaches a simmer (small bubbles forming, around 60–80°C), remove the kombu to avoid bitterness.

If using bonito flakes: bring the pot to a gentle boil, then turn off heat and add 1/2 cup bonito flakes. Let steep 2–3 minutes, then strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot to yield clear dashi.

Return the strained dashi to low heat. Add 1 tablespoon soy sauce, 1 tablespoon mirin and 1/2 teaspoon salt. Taste and adjust seasoning — yudofu broth should be very mild and only lightly seasoned to highlight the tofu.

Prepare tofu: Drain tofu gently and cut into roughly 4 cm (1.5 inch) cubes. If using silken tofu, handle with a wide spatula and work carefully to avoid breaking. Place tofu cubes in a shallow heatproof pot or small saucepan in a single layer if possible.

Bring the seasoned dashi to a very gentle simmer. Spoon a little hot broth over the tofu to warm it, then add enough dashi to barely cover the tofu (about 2–3 cups depending on pot). Keep heat at a very low simmer — just a few small bubbles — not a rolling boil, for 6–8 minutes to heat through and allow flavors to marry.

While tofu warms, prepare condiments: grate daikon and squeeze out excess water into a small bowl (reserve lightly). Thinly slice scallions and zest yuzu or lemon if using. Measure ponzu into small dipping bowls.

After 6–8 minutes gently test a piece of tofu to ensure heated through. Turn off heat and serve immediately: transfer tofu cubes carefully to individual bowls or serve directly from the pot.

At the table, offer grated daikon, scallions, yuzu zest, shichimi and ponzu. Diners spoon dashi over their tofu and add condiments to taste, or dip pieces into ponzu before eating.

Optional finishing: sprinkle a few bonito flakes and toasted sesame seeds over individual bowls for extra aroma and texture. Serve the remaining warm dashi alongside so diners can ladle extra hot broth.