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Yudofu (湯豆腐) / Japanese Food

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JAPANESE TREND / Japanese Cooking (36) / Japanese Cooking (38)

This time refer to Yudofu (湯豆腐).
As you might know, Tofu (豆腐), also tōfu (the Japanese spelling), doufu (the Chinese Pinyin spelling), dubu (from the Korean spelling), toufu, or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

Here is an easy tofu recipe. Yudofu is Japanese tofu hot pot.

(Yudofu at home)


(Yudofu / Kyoto Cuisine)

Ingredients:
  • 2 blocks silk tofu (kinugoshi)
  • 6 inches konbu (kelp)
  • 5 cup water
  • For dipping sauce: 2 cups dashi soup
  • 1/3 cup soy sauce
  • 1 tbsp mirin
  • For toppings: dried bonito flakes / chopped scallions

Preparation:

Clean the konbu with wet towel. Put the konbu and water in a donabe ceramic pot and leave it for a few hours. Cut tofu into small cubes. Put the pot over low heat at the table. Add tofu in the pot and simmer. Put dashi soup stock, soy sauce, and mirin in a pot and heat to make dipping sauce. Pour the dipping sauce into individual bowls. Add some topping in the bowl and eat boiled tofu, dipping in the sauce.

By J.S. on Sep 28, 2009
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