Yudofu Hot Tofu
With a secret sauce made with lots of bonito flakes, this hot pot is a favorite of sumo wrestlers.
Photographed by Masaya Suzuki
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 5-6)
- 20 g bonito flakes
- 200 ml soy sauce with konbu kelp dashi mixed in (store-bought)
- 70 ml soy sauce
- 1 naga-negi long onion (cut into rounds)
- 2 eggs
- 5 g green nori seaweedNote
Filamentous seaweed, dried and made into powder.
- 6,000 ml water
- 3 pieces konbu kelp (5x7cm)
- About 1 kg chicken thighs
- 1/2 cabbage
- 2 blocks kinugoshi-dofu (large) (800 g)Note
Soft, silken tofu with a high moisture content. Can be eaten raw.
Cut the chicken into bite-sized pieces, and cut the cabbage into largish pieces. Cut the tofu into 6-8 pieces.
In a large pot, bring water to a boil, then place a smaller pot inside. Reduce heat to low and add the bonito flakes to the dry smaller pot, crumbling them between your fingers as you add them. Heat until they become fragrant and dry.
Add the konbu kelp dashi soy sauce and soy sauce mixed in to evenly coat and soak in, then add the naga-negi long onion and remove from heat. Add the beaten eggs, and let gently integrate so that the egg is mixed in to the center of the mixture. Add the green nori seaweed.
Use the residual heat to gently cook it through. Do not stir; stirring will cause the sauce to become cloudy.
Prepare 1/3 to 1/2 of each of the [solid ingredients]; do not add them all at once. Add the [A] in a pot and raise the heat to high. When it comes to a boil, remove the konbu kelp. Add the chicken and skim off any foam that forms. Reduce heat and add the tofu. Bring just to a simmer, then add the cabbage and simmer until the cabbage becomes tender.
Pour the [sauce] to serving bowls, and use either as-is or with some of the simmering broth mixed in. Maintain heat at a setting where the contents will not boil, and add each of the remaining [solid ingredients] in order, allowing them to simmer.