DISH RESEARCH · Side dish
Yudofu
Also known as: 湯豆腐
Namiko Hirasawa Chen’s selected yudofu heats medium-firm tofu and mitsuba in kombu-sake stock, serving it hot with an optional complete bonito-soy dip and toppings.
About Yudofu
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Namiko Hirasawa Chen’s yudofu is a Japanese tofu hot pot. This account selects medium-firm momen tofu and mitsuba, with an optional homemade bonito-soy dipping sauce.
Kombu soaks in water in a clay pot before the same stock is heated. Sake and kosher salt are added, then pieces of tofu are heated through and mitsuba joins them.
The separate dip combines soy sauce, sake and mirin. Bonito flakes are added after boiling; the sauce cooks briefly and is poured into a serving dish without requiring straining.
The author serves the tofu hot in individual bowls with the sauce. Scallion, grated ginger, supplied seven-spice seasoning and yuzu kosho retain their optional status as toppings.
The result pairs gently heated tofu with a savoury dip and green herb garnish. The author offers yudofu as an appetizer, side or meal; her cold-tofu and meat-hot-pot suggestions remain separate dishes.
Ingredients in Yudofu
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Kombuseasoning
- Watercooking medium
- Green oniongarnish
- Soy Saucesauce
- Dashi stockcooking medium
- Tofuprotein
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Japan
- Cooking traditions
- Japanese / Namiko Hirasawa Chen medium-firm yudofu