Kyoto-Style Yudofu with Kombu, Ponzu and Garnishes

What you need

• 400 g (14 oz) firm tofu, 1 block
• 10 g (1/3 oz) kombu, about a 10 cm (4 in) piece
• 3 tbsp soy sauce
• 3 tbsp lemon juice, or yuzu juice
• 2 scallions, finely sliced
• 10 g (1/3 oz) katsuobushi, dried bonito flakes
• 10 g (1/3 oz) ginger, finely grated

Method

Restated from the original video

1. 1

   Wipe the kombu with a dry paper towel. Leave the white powder on the surface, since it carries the flavour.

2. 2

   Pour 1 l (4 cups) of water into a wide shallow pot, add the kombu and soak 30 min with no heat.

3. 3

   Mix the soy sauce and lemon juice and divide between two small dipping bowls.

4. 4

   Cut the tofu into 6-8 cubes.

5. 5

   Set the pot over medium-low heat. Slide in the tofu gently.

6. 6

   Heat until tiny bubbles rise and the tofu starts to tremble, 5-8 min. Do not let it boil hard, or the tofu turns grainy.

7. 7

   Bring the pot to the table over a low flame or carry it off the heat and serve right away.

8. 8

   Lift the tofu out with a slotted spoon, dip it in the sauce and top with scallions, katsuobushi and ginger.

Imported from japan.recipetineats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.