Yudofu (Hot Tofu Pot)

Ingredients

Instructions

1. 1

   Gently wipe the kombu with a damp cloth (do not wash or scrub off the white powder, as this is umami). Cut the firm tofu into large, approximately 3-4 cm cubes.

2. 2

   Place the kombu and water in a pot. Heat slowly over medium-low heat. Do not let it boil vigorously.

3. 3

   Just before the water comes to a rolling boil (you'll see small bubbles forming at the bottom and sides of the pot), remove the kombu to prevent bitterness.

4. 4

   Carefully add the prepared tofu cubes into the dashi broth. Reduce heat to low and simmer gently for about 5-7 minutes, allowing the tofu to heat through and absorb the dashi flavor. Do not boil.

5. 5

   Ladle the hot tofu and broth into individual serving bowls. Garnish with thinly sliced spring onion and a sprinkle of Shichimi Togarashi, if desired. Serve immediately with ponzu sauce on the side for dipping.