Yu-Dofu
Yu-Dofu (tofu hot pot) is a very simple and popular home dish in Japan. This version has addition of spinach and enoki mushrooms to boost nutrients and flavors. Yu-Dofu's best accompaniment is ponzu, and my quick daidai citrus ponzu tastes so refreshing and aromatic. Then, you can top the tofu with a generous amount of freshly-ground toasted sesame seeds in Suribachi and Surikogi (Japanese mortar and pestle), which is so nutty and aromatic. Kanzuri (chili condiment from Niigata, Japan) is another great condiment.
Equipment
Medium-size Classic-style Donabe (1.8-qt/ 1,800 ml or larger)
Servings
4
Ingredients
- 2 pieces 4” x 6” (10 cm x 15 cm) dashi kombu (dry kelp)
- 1.2 qt (1,200 ml) water
- 7 oz (200 g) enoki mushrooms, bottom end trimmed
- 2 packages (14 oz/ 400 g each) tofu, soft or medium firm, each is cut into 6 – 8 cubes
- 5 oz (150 g) spinach, bottom end trimmed
- 2 – 3 green onions, thinly-sliced crosswise
- Quick Daidai Citrus Ponzu or store-purchased ponzu
- Roasted sesame seeds, ground
- Kanzuri (optional)
Procedure
- Combine the kombu and water in a donabe. Let it soak for 30 minutes.
- Add the enoki mushrooms and tofu. Set the donabe over medium heat. Bring to a simmer.
- Remove the kombu, and add the spinach. Once the spinach is wilted, turn off the heat. The dish is ready to serve.
- Serve the tofu, enoki, and spinach into individual serving bowls. Serve with green onion, ponzu, sesame seeds as condiments. Dab a little amount of kanzuri to tofu and other ingredients, if you like.
Get the donabe and all the ingredients ready
Enjoy with ponzu and ground sesame seeds.
- The leftover broth can be reheated, lightly seasoned with salt, then add cooked udon noodles to make a shime (finishing course) dish.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
