Go Back

Yudofu: Japanese Simmered Tofu Hot Pot

Kyoto-style simmered tofu hot pot: cubes of silken tofu gently poached in clear kombu dashi, lifted out and dipped in citrusy ponzu with scallions and ginger. Quiet, comforting, and ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Hot Pot
  • 2 blocks silken or soft tofu 14 ounces each
  • 4 cups water
  • 1 piece kombu about 4 inches square
  • 1 tablespoon light soy sauce usukuchi preferred
  • 1/2 teaspoon fine sea salt
Dipping Sauce
  • 1/3 cup ponzu sauce store-bought is fine
  • 2 scallions thinly sliced
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon shichimi togarashi optional, plus more for serving

Method
 

  1. Drain the tofu and cut each block into 4 to 6 large cubes, slicing gently with a slow sawing motion so the silken tofu does not crack.
  2. Wipe the kombu with a damp cloth and place it in a medium pot or donabe with the 4 cups of water. Set over medium heat and bring up slowly until tiny bubbles form around the edges of the pot, about 5 to 7 minutes.
  3. Let the kombu steep at that gentle heat for 10 minutes, then remove and discard it. Stir in the soy sauce and salt.
  4. Slip the tofu cubes into the broth in a single layer. Adjust the heat so the surface just trembles, with no rolling bubbles.
  5. Simmer gently for 8 to 10 minutes, until the tofu is warmed through and has developed a soft sheen. Do not stir.
  6. Divide the ponzu among 4 small dipping bowls and top each with scallions, grated ginger, and a pinch of togarashi if using.
  7. Bring the pot to the table. Lift out the tofu cubes with a slotted spoon, set 2 or 3 into each person's dipping bowl, and pour a little warm broth over. Serve immediately with steamed rice.