Yudofu Pot

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.