Yu Dofu Kyoto Style Plain Simmered Bean Curd
Experience the serene simplicity of Japanese cuisine with Yu Dofu, a Kyoto-style recipe for plain simmered bean curd that celebrates delicate flavors and mindful cooking. Silken tofu is gently simmered in kombu-infused water, delivering a light yet satisfying umami taste that perfectly complements its soft, velvety texture. Paired with a subtly sweet soy-mirin dipping sauce and garnished with grated ginger, green onions, and optional katsuobushi flakes, this elegant dish is a true hallmark of Japan’s minimalist culinary philosophy. Quick and easy to prepare in just 25 minutes, Yu Dofu is perfect for a simple dinner or a meditative moment of nourishment, offering a rich blend of nutrition and tradition.
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Recipe Information
Ingredients
- 400 grams silken tofu
- 10 cm piece kombu (dried kelp)
- 1000 milliliters water
- 75 milliliters soy sauce
- 50 milliliters mirin
- 1 teaspoon grated ginger
- 2 tablespoons finely chopped green onions
- 4 grams katsuobushi (bonito flakes) or scallions (optional topping)
Instructions
Gently remove the silken tofu from its packaging and cut it into 3-4 bite-sized cubes.
Wipe the surface of the kombu with a damp cloth to remove excess residue, but do not rinse it as this will affect the flavor.
Place the kombu and water in a medium-sized pot and let it soak for 15 minutes to extract its subtle umami flavors. This step can also be done earlier to save time.
Put the pot with the kombu soaking water on the stove over medium heat. Heat it slowly, but make sure the water does not boil, as boiling destroys the delicate flavor of kombu. Once small bubbles begin to form around the edges, remove the kombu.
Lower the tofu cubes gently into the kombu-infused water and simmer them over low-medium heat for about 5-7 minutes. Avoid any vigorous boiling to maintain the soft texture of the tofu.
In a small saucepan, combine soy sauce and mirin. Heat gently over low-medium heat for 1-2 minutes, allowing the alcohol from the mirin to evaporate. Remove from heat and set aside as dipping sauce.
Prepare condiments by arranging grated ginger, finely chopped green onions, and optional katsuobushi or scallions in small individual bowls.
To serve, transfer the hot tofu from the pot to individual serving bowls using a slotted spoon. Each guest can enjoy dipping the tofu into the soy-mirin sauce and garnish with their preferred condiments for a personalized taste.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
