Bubbling Tofu Hot Pot (Yu-dofu)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups water dipping sauce condiments
1 (5-inch) square dashi konbu (kelp), wipe and pierced with 3 knife slits 2 (14 to 16-oz) pkgs, silken or regular tofu, rinsed 1 large carrot slice, cut into a flower shape
Trefoil sprigs (mitsuba) or watercress, blanched and stems knotted Dipping Sauce: 1/3 cup soy sauce 1/3 cup sea vegetable & bonito stock
1 tablespoon mirin Condiments: 2 to 3 tablespoons grated gingerroot 1 tablespoon wasabi
4 small green onions, thinly sliced 2 to 3 tablespoons grated daikon radish 2 tablespoons dried bonito thread shavings
1 tablespoon toasted sesame seeds



1 One hour before cooking, soak a 2 to 2-1/2 quart earthenware donabe (Japanese pottery casserole) with water, or use a regular 2 to 2-1/2 quart stovetop casserole dish. Add the water to casserole. Prepare dipping sauce; pour into 4 small bowls for the table. Choose 3 or more condiments; place in separate small dishes for guests to help themselves at the table.
2 Add kombu to water in donabe. Heat 10 minutes over low heat; remove konbu. Cut tofu blocks in half; add to seasoned water. Adjust heat so water gently simmers. Tofu will be heated in 3 to 4 minutes. Do not boil or overcook or tofu will toughen. Garnish with carrot flower and trefoil. Bring donabe to the table. Place a block of tofu in a serving bowl for each dinner. Serve dipping sauce and condiments.
3 Dipping Sauce: Combine all ingredients in a small bowl.

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