Yudofu

You can buy dashi in a few different forms, and you may need to adjust the quantity depending on what you’re using. This recipe was developed with a dashi liquid concentrate, but if you have another variety (often a powder), simply adjust to taste. My advice would be to start with a smaller amount and add more gradually — you can always add extra, but once it’s in the broth you can’t take it back out.

Yudofu is one of those wonderfully simple dishes where the quality of the ingredients really shines. Tofu in a light, savoury broth makes for a comforting meal, especially on colder evenings.

Serves 2

Ingredients

• 200g firm tofu, cut into two equal halves

• 1 spring onion, thinly sliced

• Shichimi togarashi, to serve

Broth

• 200ml water

• 1 tbsp dashi concentrate, or to taste

• 3 tsp soy sauce

• 4 tsp cooking sake

Method

1. Bring a saucepan of water to the boil. Lower the tofu carefully into the water (it should be fully submerged) and let it gently simmer for about 8 minutes.

2. Meanwhile, combine all of the broth ingredients in a separate small saucepan and warm through gently. Taste and adjust the seasoning if needed.

3. Remove the tofu from the water and divide it between two bowls. Bring the broth to the boil, then pour it over the tofu.

4. Top with the sliced spring onion and a little shichimi togarashi before serving.