Mizore Yu Tofu

Tofu with Daikon

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from Brixton Village

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 dashi konbu (seaweed), chopped into 3cm squares
  • 100g daikon, grated
  • 1cm fresh ginger, grated
  • 1 teaspoon chives, finely chopped
  • juice of 1 lime
  • 2–3 tablespoons kaeshi


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, lime juice and kaeshi. Serve.