Yu-Dofu (tofu hot pot) is a very simple and popular home dish in Japan. This version has addition of spinach and enoki mushrooms to boost nutrients and flavors. Yu-Dofu‘s best accompaniment is ponzu, and my quick daidai citrus ponzu tastes so refreshing and aromatic. Then, you can top the tofu with a generous amount of freshly-ground toasted sesame seeds in suribachi and surikogi (Japanese mortar and pestle), which is so nutty and aromatic. Kanzuri (chili condiment from Niigata, Japan) is another great condiment.
Vegan optionThis is a vegan dish.
EquipmentClassic-style Donabe (1.8-qt/ 1,800 ml or larger)
- 2 pieces 4” x 6” (10 cm x 15 cm) kombu (dry kelp)
- 1.2 qt (1,200 ml) water
- 7 oz (200 g) enoki mushrooms, bottom end trimmed
- 2 packages (14 oz/ 400 g each) tofu, soft or medium firm, each is cut into 6 – 8 cubes
- 5 oz (150 g) spinach, bottom end trimmed
- 2 – 3 green onions, thinly-sliced crosswise
- Quick Daidai Citrus Ponzu or store-purchased ponzu
- Roasted golden sesame seeds, ground
- Kanzuri (optional)
- Combine the kombu and water in a donabe. Let it soak for 30 minutes.
- Add the enoki mushrooms and tofu. Set the donabe over medium heat. Bring to a simmer.
- Remove the kombu, and add the spinach. Once the spinach is wilted, turn off the heat. The dish is ready to serve.
- Serve the tofu, enoki, and spinach into individual serving bowls. Serve with green onion, ponzu, sesame seeds as condiments. Dab a little amount of kanzuri to tofu and other ingredients, if you like.
Get the donabe and all the ingredients ready
Enjoy with ponzu and ground sesame seeds.
The leftover broth can be reheated, lightly seasoned with salt, then add cooked udon noodles to make a shime(finishing course) dish.