Totsuki AI version
Koji Tofu Yosenabe Soup
A shio-koji-seasoned hot pot showcasing several kinds of tofu
- Difficulty
- Total time
- 1 h
- Hands-on
- 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentdonabe or casserole
Tasteumami, light, comforting
Ingredients
+ added by Totsuki AI.
- 1 l kombu stock (added by Totsuki AI)
- 3 tbsp shio koji (added by Totsuki AI)
- 1 tbsp light soy sauce (added by Totsuki AI)
- 1 tbsp sake (added by Totsuki AI)
- 200 g silken tofu, cut into large cubes (added by Totsuki AI)
- 200 g firm tofu, cut into cubes (added by Totsuki AI)
- 2 aburaage, cut into triangles (added by Totsuki AI)
- 100 g yuba — optional (added by Totsuki AI)
- 4 napa cabbage leaves, cut into chunks (added by Totsuki AI)
- 100 g shiitake (added by Totsuki AI)
- 100 g shimeji (added by Totsuki AI)
- 1 carrot, sliced into flowers (added by Totsuki AI)
- 2 green onions, cut into lengths (added by Totsuki AI)
- yuzu peel, to taste, thin strips (added by Totsuki AI)
Method
- 1
Rub the firm tofu with 1 tbsp of the shio koji and leave for 30 minutes to season and firm up.
- 2
Bring the kombu stock to a simmer and season with the remaining shio koji, soy sauce and sake.
- 3
Arrange the cabbage, carrot and mushrooms in the pot and simmer for 8 minutes.
- 4
Add the three kinds of tofu, the yuba and green onions and warm gently for 3–4 minutes without boiling hard.
- 5
Serve at the table with yuzu peel; finish the broth with rice or udon.