Ryuji's "Yudofu Beyond the Sublime" offers a new kind of culinary experience, eaten with salt. It replicates the umami of kombu with MSG(Ajinomoto) (MSG), creating an exquisite harmony between the piping hot stewed tofu and the condiments. It's surprisingly simple, yet addictively delicious.
Ingredients
Main Ingredients (2 servings)
- Silken Tofu 350g
- Scallions 60g
Seasonings
- [A] Water 380cc
- [A] Salt 2/3 tsp
- [A] Soy Sauce 1 tsp
- [A] Bonito Powder 4g
- [A] MSG(Ajinomoto) (MSG) 6 shakes
- Shredded Nori to taste
Steps
- Slice 60g of scallions diagonally into thin pieces.
- Soak the sliced scallions in water to remove their pungency. [Pro Tip!] Soaking the scallions in water removes their spiciness, making them more delicious.
- Drain the water from 350g of silken tofu.
- Cut the tofu into your desired size.
- Place the cut tofu into an earthenware pot.
- Add 380cc of water, 2/3 tsp of salt, 1 tsp of soy sauce, 4g of bonito powder, and 6 shakes of MSG(Ajinomoto) (MSG) to the earthenware pot. [Pro Tip!] Adding MSG(Ajinomoto) (MSG) instead of kombu allows you to easily bring out the glutamic acid umami.
- Place the earthenware pot over medium heat, and once it boils, simmer for about 5 to 10 minutes to allow the tofu to absorb the broth.
- Thoroughly drain the water from the scallions that were soaked.
- Generously arrange shredded nori to taste on a serving plate.
- Arrange the simmered tofu and drained scallions on a serving plate, garnish with your preferred salt (Seto no Hon-shio recommended) and Yuzu Kosho, and serve.
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