Simmered tofu and cod hot pot in kombu broth (Yudofu)

Name: Simmered tofu and cod hot pot in kombu broth (Yudofu)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 800 g tofu; 300 g Atlantic cod; 10 g kombu seaweed; 1,500 ml Water; 400 g Chinese cabbage; 100 g shiitake mushroom; 100 g enoki mushroom; 100 g Garland chrysanthemum; 40 g Scallion or chives; 60 ml ponzu sauce; 3 g bonito flakes; 260 g Japanese short-grain rice (Koshihikari)

A gentle, warming pot: tofu, cod, Chinese cabbage, mushrooms and chrysanthemum greens heated in kombu broth and dipped in ponzu.

30 min

total

people

642

calories per serving

Per serving

50 g
Protein: 64 g
Carbs: 19 g
Fat

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Ingredients

800 g
tofu
300 g
Atlantic cod
10 g
kombu seaweed
1,500 ml
Water
400 g
Chinese cabbage
100 g
shiitake mushroom
100 g
enoki mushroom
100 g
Garland chrysanthemum
40 g
Scallion or chives
60 ml
ponzu sauce
3 g
bonito flakes
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soyfish

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Soak the kombu in the pot's water for 30 minutes. Cut the tofu, cod and cabbage, trim the mushrooms and cut the chrysanthemum greens.
Heat over medium-low: add the cabbage stems, cod and mushrooms; once the fish is cooked, add the tofu, cabbage leaves and greens and warm until the tofu just sways.
Serve with ponzu mixed with spring onion and bonito flakes, and rice.