Cooking Times

25 min
Prep Time
5 min
Cook Time
30 min
Total Time

Ingredients (7 items)

600.00 g Silken tofu
firm silken, cubed
10.00 cm Kombu seaweed
dried kelp
1.00 liter Water
soft water preferred
100.00 ml Ponzu sauce
for dipping
3.00 stalks Green onions
chopped
100.00 g Grated daikon
fresh
1.00 tsp Yuzu zest
optional

Instructions (5 steps)

1
Make kombu dashi by simmering kelp in water for 20 minutes.
20 minutes
2
Remove kombu just before boiling point.
3
Gently add tofu cubes to hot dashi.
4
Heat gently without boiling for 3-4 minutes.
4 minutes
5
Serve hot with ponzu, green onions, daikon, and yuzu.