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  • Recipe parson20160119 26781 hqf99x 2人份
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1L water
kombu piece
300g tofu
2 green onions, finely cut

for the dipping sauce:
2 tbsp soy sauce
1 tbsp dashi
1 tbsp mirin
pinch of shichimi
shredded daikon (optional)


  1. First, add the water to a pot and bring to the boil. Reduce to a simmer, add the konbu piece and continue to simmer for 15 minutes. This will give your broth a subtle yet delicious umami flavour.

  2. Cut the tofu into six pieces and add to the broth. Pop on the cover and continue to simmer for 6 minutes.

  3. Prepare the dipping sauce. Combine soy sauce, dashi, mirin and shichimi in a pan and heat through.

  4. Serve the dipping sauce in dishes and garnish with green onions. If using the daikon, simply shred with a grater and balance atop the tofu. Dip the tofu in the sauce and enjoy.


This dish is best prepared in a traditional earthenware nabe pot (donabe).
The dipping sauce is optional. If you want to enjoy real simplicity, just serve the yudofu into individual bowls, garnish with spring onions.