Yudofu (bubbling tofu) 100
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cold water |
| 1 | 4 inch square kombu (dried | |
| Kelp), cut with a heavy | ||
| Knife from a sheet of | ||
| ½ | cup | All purpose soy sauce |
| 2 | tablespoons | Mirin (sweet sake), or |
| Substitute 5 ts. pale dry | ||
| 4 | Scallions; including 3 | |
| Inches of the green stems | ||
| 1 | tablespoon | Ginger; scraped fresh grated |
| 1 | tablespoon | Hanakatsuo (fine flaked |
| Packaged kombu and washed | ||
| Under cold running water | ||
| 4 | Cakes tofu (soybean curd), | |
| Fresh or canned | ||
| Sherry | ||
| MSG | ||
| Dried bonito) | ||
| 1 | Sheet packaged nori (dried | |
| Laver) | ||
Directions
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