Cherry & Dennis Helper Habitat
Japanese Yudofu
日式湯豆腐
Recipe overview
Japanese Yudofu is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.
01
Ingredients
Main ingredients
- 600 g soft tofu
- 1 piece kombu, 10 cm
- 800 ml water
- 2 stalks spring onions
- 10 g bonito flakes
- 10 g grated daikon
Soup seasoning
- 3 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp citrus juice
02
Tools
- household hob
- cutting board
- chef's knife
- measuring cup and spoons
- large bowl
- primary cooking pot or pan
- tongs
- wide spatula
- damp cloth
- prep plate
- food thermometer
- slotted spoon
- serving and dipping bowls
03
Steps
Step 1
Soak the kombu
Wipe the kombu gently with a damp cloth, place it in the pot with 800 ml cold water and soak for 15 minutes.
Step 2
Cut the tofu
Drain 600 g soft tofu and cut it into eight roughly 4 cm blocks; keep them on a plate.
Step 3
Prepare the garnishes
Thinly slice the spring onions, grate and lightly squeeze 10 g daikon, and divide the bonito flakes into four portions.
Step 4
Mix the dipping sauce
Mix 3 tablespoons light soy sauce, 1 tablespoon mirin and 1 tablespoon citrus juice, then divide among four dipping bowls.
Step 5
Heat the kombu water
Heat the kombu water over medium-low for about 6 minutes until tiny bubbles form on the base without boiling.
Step 6
Remove the kombu
At about 80°C, lift out the kombu with tongs; do not boil it or the liquid may turn bitter and slimy.
Step 7
Add the tofu
Slide the tofu blocks one by one into the kombu water with a spatula, keeping them intact in one layer.
Step 8
Warm gently
Warm over the lowest heat for 5–6 minutes; the surface should barely move and must not boil or be stirred.
Step 9
Check the centre
Insert a thermometer into the centre of one tofu block; it is ready at 70°C, warmed through with square edges intact.
Step 10
Warm the serving bowls
Warm four serving bowls with hot water for 1 minute, then empty them so the tofu stays hot.
Step 11
Lift into bowls
Use a slotted spoon to place two tofu blocks and a little kombu water in each bowl without breaking them.
Step 12
Serve with condiments
Add spring onion, grated daikon and bonito flakes beside the tofu, serve the dipping sauce separately and eat while warm.
Common mistakes
- Uneven pieces cook at different rates.
- Food added before the cookware is hot will colour poorly.
- Too much liquid at once dilutes the flavour.
- Serving without checking may leave the centre undercooked.
Tips
Wipe kombu lightly with a damp cloth without removing its white surface bloom; keep the tofu at the lowest heat so it does not boil or break.
