Yudofu Recipe



YUDOFU for 2


• 3 cups of water or dashi*

• 2 blocks of tofu (cut in 6)

• 2 stalks of green onion (cut in 3” pieces)

• 1 loosely chopped nappa cabbage leaf

• 4 baby bok choys (cut in half lengthwise)

• 2 shiitake mushrooms cut in half

• 1/3 bag enoki mushrooms

• 2 oyster mushrooms cut in half

(plus any preferred veggies)**



• 2 tbsp Ponzu sauce***

• momiji oroshi (grated white radish and red pepper flakes)

• green onion (finely chopped)



1) Bring dashi (or water) to a boil in shallow sauce pan

2) Add all the ingredients (except for the dipping sauce) by arranging nicely. Once it comes back to a boil, remove from heat and serve with the ponzu dipping sauce on the side.



*Dashi is bonito stock. Click here for our homemade dashi recipe.

**When including seafood, add to the pot at the same time as the vegetables.

***To make Ponzu sauce from scratch, bring 2 tbsp rice vinegar, 2tbsp soy sauce, 1tbsp mirin sweet rice wine, 1tbsp sake, 1tbsp yuzu juice to a boil, then cool).