Yudofu (bubbling tofu) 100

4 servings

Quantity Ingredient
6 cups Cold water
1 \N 4 inch square kombu (dried
\N \N Kelp), cut with a heavy
\N \N Knife from a sheet of
½ cup All purpose soy sauce
2 tablespoons Mirin (sweet sake), or
\N \N Substitute 5 ts. pale dry
4 \N Scallions; including 3
\N \N Inches of the green stems
1 tablespoon Ginger; scraped fresh grated
1 tablespoon Hanakatsuo (fine flaked
\N \N Packaged kombu and washed
\N \N Under cold running water
4 \N Cakes tofu (soybean curd),
\N \N Fresh or canned
\N \N Sherry
\N \N MSG
\N \N Dried bonito)
1 \N Sheet packaged nori (dried
\N \N Laver)

DIPPING SAUCE

GARNISH

PREPARE AHEAD: 1. In a small saucepan, combine ½ cup soy sauce with 2 tbs. of mirin (or the dry sherry) and sprinkle lightly with MSG.

Bring to a boil, stirring constantly, then pour into individual serving bowls.

2. slice the 4 scallions crosswise into very thin rounds.

3. Garnish the sauce with the scallions, ginger, Hanakatsuo and nori, and then set aside.

4. Cut the 4 cakes of tofu into 1 inch cubes.

5. Pass the sheet of nori over a flame on one side only and cut it into ½ inch square pieces.

TO COOK and SERVE:

following the nabe procedure described in the "Sukiyaki" recipe, place the cooking pot of your choice on the dining table. Pour in the 6 cups of cold water, add the square of kombu, and bring to a boil.

Drop in the tofu and simmer gently for 2 to 3 minutes--if cooked too rapidly or too long, the tofu will harden.

Scoop the tofu out of the broth with a slotted spatula or spoon and place individual bowls. Ladle a little of the broth into each bowl, and serve with the dipping sauce and garnishes.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@... From: Earl Cravens (Gourmet) Submitted By LINDA SHORT On 09-01-95

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