Steps

1. In a pot, add about 1 liter of water and 1 piece of kombu (approx. 5-6 cm square). Let sit for 20-30 minutes to extract the kombu's flavor.
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2. Prepare grated daikon radish and grated ginger.
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3. Prepare your favorite toppings such as chopped green onions, shredded nori, bonito flakes, and citrus fruit, ichimi.
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4. In a small saucepan, combine 100ml soy sauce, 1 tbsp mirin, and 2 tsp cooking sake. Heat over medium heat.
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5. Once it starts to boil, add 1 small pack of bonito flakes, reduce heat, and simmer for 1 minute.
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6. After 1 minute, turn off the heat and strain the bonito flakes using a fine-mesh sieve. Squeeze out any excess liquid from the bonito flakes. (Key Tip! If you have time, let it sit for 5-10 minutes after turning off the heat to allow the flavors to meld further.)
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7. When serving the Tosa soy sauce, dilute it with water at a ratio of 2-3 parts Tosa soy sauce to 1 part water.
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8. Cut your favorite tofu into 6-8 pieces per block.
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9. Gently add the cut tofu to the pot with the kombu broth.
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10. Add about 2 pinches of salt to the pot and heat over medium heat.
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11. Once it starts to simmer gently and the tofu is heated through, turn off the heat. (Key Tip! Be careful not to let it boil vigorously. Skim off any scum that rises to the surface.)
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