Yudofu
Ingredients
- 800 gsilken tofu (in large cubes)
- 2 pckombu seaweed (whole)
- 1,600 mlMineral water
- 8 tbspsoy sauce
- 4 tbspmirin
- 200 mldashi stock
- 4 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 10 gbonito flakes
- 20 gFresh ginger (peeled and grated)
Method
Silken tofu cubes shimmering in kombu-infused water. The texture is melting and airy, contrasted by a deep umami sauce and the crunch of fresh green onions.
- 1
Place the kombu seaweed in the bottom of a pot with the mineral water. Let it cold infuse for 10 minutes. Then heat over very low heat. Remove the kombu just before the water begins to simmer to avoid any bitterness.
- 2
Carefully drain the silken tofu. Cut it into large, regular 4 cm cubes. The structure must remain intact; do not break the flesh.
- 3
Gently slide the tofu cubes into the simmering water. Maintain a very low heat: the water should never boil, it should just carry the tofu. When the cubes start to dance and rise slightly, they are hot to the core.
- 4
Mix the soy sauce, mirin, and dashi broth in a small bowl. Finely slice the green onion and grate the fresh ginger. Serve the hot tofu in individual bowls with a bit of its cooking water, then drizzle with sauce and sprinkle with onion, ginger, and bonito flakes.
Frequently asked questions
How do you get this dish right?
- Never let the water boil once the tofu is added, otherwise it will become porous and lose its smoothness.
- If you don't have dashi, use a bit of the kombu-infused cooking water to thin the soy sauce.
How long does this dish keep?
This dish must be eaten immediately. Silken tofu does not reheat well and loses its texture.
