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Saturday, January 30, 2010



Yudofu is a classic Kyoto style dish, served in winter. It is very simple and one of the great ways to highlight freshly made tofu. The variations are as simple as tofu simmering in kombu stock to a more diverse hot pot with greens (often chrysanthemum), mushrooms and leeks.

In a nabe (Japanese hot pot), place a piece of kombu and 2 dried shitake and fill 2/3 way with water. Bring to simmer and let simmer for half hour.
Add your tofu and vegetables, cover and let simmer for 5 minutes.

To serve

each person gets a bowl. To each bowl add a few spoons of stock from the hotpot. Add 1 tbsp each of mirin and shoyu to each bowl. The diners simply take a piece out of the nabe, dip it in their bowl and eat.

For today, we are making yudofu with homemade tofu, shimeji mushroom, leek and chrysanthemum greens.

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