beautiful yudofu. beyudoful.

this is why i need you people to keep me in check.  i start punning.

yudofu

what is it?  a beautiful, light tofu dish that can be served warm or cold.

how long does it take?  this is the brilliant part.  about 15 minutes.

i love japanese cooking because with simple techniques and the same

few ingredients, you can make endless combinations of dishes.

what is bonito?

...what IS bonito?  bonito is a common japanese ingredient.  it's a predatory fish

native to asia that is dried, shaved, and used either as a garnish or a base in recipes

and sauces.  ghee is to indian food what bonito is to japanese food.

in the past, bonito came in big plastic bags, shredded like coconut flakes.

it's become a lot more processed in modern times, mostly for speed and ease

of use.

Eden brand bonito flakes, traditional style.  Between $6 and $8
at Whole Foods Market.

bonito pellets.  Usually between $2-$6 at Asian grocers.

the pellet brand and similar brands powder the bonito and combine it with kombu,

salt, sugar, MSG, and some processed compounds i can neither pronounce nor digest.

this is one of those cases where traditional food has become doctored and processed

in the name of "convenience."  it's so SO important to read ingredients.  i love eden brand

because i can trust that there's no funny business hidden in the label.  i used to cook with

the pellets, but it always left me feeling dehydrated and puffy.  on the contrary, after cooking

with the eden flakes, i felt light and wonderful.

real, whole foods are beautiful <3 p="">

making yudofu

ingredients

--tofu--

1 package silken tofu

--sauce--

4 tbsp shredded dried bonito flakes (eden is a great brand)

1 3 inch strip dried kombu

1/3 cup shoyu or 1/4 cup tamari

1 tbsp mirin

3 cups water

--garnish--

2 scallions

1 sheet roasted nori

1 tbsp grated fresh ginger

rinse kombu in cold water.  place kombu in three cups cold water in a medium-sized

saucepan and bring to a boil.  once boiling, add bonito flakes, lower temperature,

and simmer for ten minutes.*

add mirin, tamari/shoyu, and bring back to a rolling boil.

cube silken tofu and GENTLY place it on a spoon with a strainer.  lower into

boiling sauce for 2-3 minutes.  gently lift and roll tofu cubes into a shallow bowl.

once all cubes are boiled, take sauce off the heat.  pour sauce over tofu using a strainer

to remove any stray tofu or bonito flakes that may be lurking around.

cover in grated fresh ginger, scallions, shredded nori, and enjoy!

*i save time here by stuffing the bonito in a tea or coffee filter and tie it off at the top.

this means i don't have to strain the sauce at the end.  it's just a convenience thing.

you certainly don't have to do it, but it IS easier.