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Yudofu (Simmered Tofu)
Serves 2 · About 40 min (30 min of this is just letting the kombu soak in water)
Tofu warmed in water with kombu, eaten with soy sauce dipping sauce, green onions and bonito flakes.
① Soak the kombu in water→② Cut the tofu and leek→③ Make the dressing→④ Warm the tofu→⑤ Eat with the sauce
What to buy
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Soak the kombu in water
- Put 800 ml water in a clay pot (or a regular pot)
- The white powder on the kombu is flavor (umami), so don't wash it off. Only if it looks dirty, wipe lightly with a damp, well-wrung cloth
- Put the kombu in the water and leave for 30 minutes (don't turn on the heat)
How to tell it's doneThe kombu has soaked up water and spread out a little softer.
2
Cut the tofu and leek
- Take the tofu out of the pack, put it on a cutting board, cut in half lengthwise, then cut crosswise into 3 (6 pieces)
- Cut the leek 2–3 mm wide from the end (thin rounds). Put in a small dish
How to tell it's doneThe tofu is in 6 pieces, and the leek is in thin rounds.
3
Make the dressing
- Put 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp water and 1/4 tsp dashi granules in a heat-safe dish
- Heat uncovered in the microwave (600 W) for 30 seconds, and mix well
How to tell it's doneSteam is coming from the dish, and the dashi granules have dissolved so you can't see them.
4
Warm the tofu
- Put the pot from step 1, with the kombu still in it, on medium-low heat
- When small bubbles start popping around the kombu, gently add the tofu
- Turn to low heat and warm for about 5 minutes
How to tell it's doneThe tofu sways in the water, and when you break one piece in half with chopsticks, steam comes out of the middle.
Be carefulIf it boils hard, the tofu gets lots of small holes and turns hard and crumbly. Keep the heat low enough that the surface just trembles a little.
5
Eat with the sauce
- Put about 1 tbsp of the sauce from step 3 in each small bowl
- Scoop out the tofu one piece at a time with a ladle (a slotted one if you have it) and put it in the small bowls
- Top with leek and bonito flakes and eat
- Keep it on low heat while you eat, and don't let it boil
ReadyEach small bowl has warm tofu, sauce, leek and bonito flakes.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The tofu has holes and is hardIt boiled in step 4. Next time use low heat with only small bubbles.
The tofu fell apartYou picked it up with chopsticks. Scoop it from underneath with a ladle. Silken tofu breaks especially easily, so you can also choose firm tofu.
No flavorWater on the tofu thinned the sauce. After scooping, tilt the ladle a little to drain the water before putting the tofu in the bowl.
The water is slimyThe kombu cooked too long. If you don't let it boil, there's less slime. If it bothers you, take out the kombu.
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