"Yu-dofu" is basically a simple simmered tofu in broth, which is infused with dry kelp ("dashi kombu")You don't even need to season the broth. Once the tofu is simmered, you can serve with your choice of seasoning (ponzu, salt, etc.)
For Jason and I, I used a baby-size "Kamado-san", because it's a perfect size for half tofu.
I recreated the style of yu-dofu I really enjoyed at Tofu-ya Ukai in Tokyo last week. I combined 2.5 cups of water with 2 pieces (2" x 2" or 5 cm x 5 cm size) of "dashi kombu". Half block of medium-firm tofu was cut in half and placed over the "dashi kombu". I covered the donabe with just an outer lid and slowly brought it to simmer over low heat, so that the broth would be nicely infused with the "dashi kombu". When the broth started simmering, I added a small handful of shaved vinegar-seasoned kelp ("tororo kombu") and served immediately. Tofu, tororo, and broth were served into a bowl. The dish was served with just a little drizzle of soy sauce. So healing. So nice.
For the rice dish, my standard 3 rice-cup size double-lid donabe rice cooker, "Kamado-san" played a role. Because I brought home some nice oolong tea leaves from Japan, I've been thinking about different recipes by using oolong tea. This time, I tweaked my regular English Pea & Hijiki Rice recipe by replacing the water with oolong tea...and it worked really great! Oolong tea gave the subtle aroma to the rice and the dish tasted so elegant.
Donabe rice, donabe tofu, and tamago-yaki. Simple happy lunch.
Happy donabe life.
