Yudofu (bubbling Tofu) 100 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 cup: Cold water,
Packaged kombu and washed,
1: 4 inch square kombu, (dried
Under cold running water,
Kelp), cut with a heavy
4 Cakes: tofu, (soybean curd),
Knife from a sheet of,
Fresh or canned,
DIPPING SAUCE
1/2 cup: All purpose soy sauce,
Sherry,
2 tbsp: Mirin, (sweet sake), or
MSG,
Substitute 5 ts. pale dry,
GARNISH
4: Scallions, including 3
Dried bonito),
Inches of the green stems,
1 Sheet: packaged nori, (dried
1 tbsp: Ginger, scraped fresh grated
Laver),
1 tbsp: Hanakatsuo, (fine flaked
Directions:
PREPARE AHEAD: 1. In a small saucepan, combine 1/2 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 1/2 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@mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 09-01-95
Source from luhu.jp
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 1/2 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@mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 09-01-95
Source from luhu.jp