Mizore Yu Tofu

Tofu with Daikon

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

This is a soup-like pot dish for winter. Mizore means sleet in Japanese and refers to the sleety scattering of daikon over the tofu and stock. It is an excellent dish for when you feel you’ve over-indulged or are coming down with a cold.


  • 340g silken tofu
  • 750ml water
  • 1 piece


Cut the tofu into six cubes. In a small pan or donabe, gently boil the water with the dashi konbu for 10 minutes to create a stock. Add the tofu cubes and cook for 5 minutes, and then put the tofu and stock in a serving dish (if you have made it in a donabe, then you can serve it straight from the pot). Scatter with the grated daikon and sprinkle over the ginger, chives, li