Step-by-Step Guide to Make Super Quick Homemade Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 is 1 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 estimated approx 45 mins (30 mins for preparing dashi).
To begin with this particular recipe, we have to first prepare a few components. You can have Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐 using 19 ingredients and 5 steps. Here is how you cook it.
Every winter, especially when it's cold, my mother makes this hot tofu. It is a very simple dish, but if you make a proper broth(dashi) and prepare good quality silken tofu, it becomes a very special dish.
Ingredients and spices that need to be Prepare to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐:
- Yudofu
- 1 litre Water
- 1 sheet Kelp seaweed (Konbu)
- 1 pinch Salt
- 1 pack Silken tofu
- 1/2 Leek
- Tosa soy sauce (Soy sauce with bonito dashi flavour)
- 100 ml Soy sauce (kikkoman brand)
- 1 table spoon Mirin
- 2 tea spoons Sake
- 1/2 handful Bonito flakes
- Toppings
- Ponzu
- Seaweed (Nori)
- White sesame seeds
- Bonito flakes (Katsuobushi)
- Grated ginger
- Japanese blend of seven spices (Shichimi togarashi)
- Grated white radish (Daikon oroshi)
Instructions to make Yudofu, Japanese silken tofu simmered in konbu dashi - 湯豆腐
- Prepare a clean damp cloth and gently wipe the surface of kelp seaweed (kombu). Never wash. You can leave the white powdery things on the surface because these contribute to the umami flavor. In a pot, put kelp seaweed and 2 cups of water. Leave it for at least 30 mins.
- Prepare a special soy sauce called Tosa soy sauce. Put the soy sauce, mirin and sake in a saucepan and cook over low heat for 2 minutes. Add bonito flakes and simmer for another 1 minute. Stop the heat and leave it there for 15 mins. Pour the sauce into a small after removing bonito flakes with your chopsticks. Tosa soy sauce is now ready.
- When the dashi is ready, bring the dashi to a boil. Add a pinch of salt to add slight flavour. Cut tofu, slice the leek and add them in the pot. Cook over low to medium heat. Do not boil.
- Remove scum with a ladle.
- Prepare other topping ingredients on a plate. Enjoy tofu with Tosa soy sauce and any other favourite ingredients!
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