π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
By Emi Kazuko and Yasuko Fukuoka
Published 2024
Pot-boiled tofu, yudofu, is a favourite Japanese winter dish, traditionally prepared in a yudofu pot, though an ordinary large pan or earthenware pot can be used. The yudofu set usually consists of a pot, a tall metal shoyu dish with flat feet to stand in the pot, a small perforated metal spoon and individual serving bowls. The shoyu dish filled with shoyu is placed in the centre of the pot, which is filled with hot water (so the shoyu also gets warm) surrounded by cubed tofu on a bed of a piece of konbu (dried kelp). Diners mix the sauce with some shoyu from the pot, along with grated fresh root ginger and a herb for flavouring, and serve themselves.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement