Kyoto Yuudofu (Buddhist Tofu Hotpot)

About This Recipe

Yuudofu is the Zen Buddhist cuisine of Kyoto, where monks created sophisticated tofu dishes as vegetarian temple food. The dish features fresh silken tofu simmered in a delicate dashi broth flavored with kombu (kelp) and bonito, surrounded by seasonal vegetables and mushrooms. The cooking process is meditative: each piece of tofu is cut at the table and briefly dipped in a warm ponzu sauce mixed with yuzu, scallions, and ginger. It's minimalist, elegant, and celebrates the subtle flavors of tofu without masking them.

Ingredients

Serves 2

• 400 gsilken tofu, in one block
• 4 cupsdashi stock (kombu and bonito)
• 1 piece (5cm)kombu (kelp)
• 1 cupponzu sauce
• 1/4 cupyuzu juice or lemon juice
• 100 gseasonal vegetables (negi, shiitake, etc.)
• 2 tbspthinly sliced scallions
• 1 tbspgrated ginger

Instructions

1. 1

   Make dipping sauce

   Mix ponzu sauce with yuzu juice. Divide into small dipping bowls. Top each with a pinch of scallions and ginger.

2. 2

   Prepare broth

   In a traditional clay pot (donabe), combine dashi stock with a piece of kombu. Heat gently until small bubbles form around the kombu (not a full boil).

3. 3

   Add tofu

   Gently slide the block of silken tofu into the hot broth. Heat for 5–7 minutes until the tofu is heated through (it should jiggle slightly when moved).

4. 4

   Add vegetables

   Arrange negi, shiitake, and seasonal vegetables around the tofu. Let them warm in the broth, 3–4 minutes.

5. 5

   Serve

   At the table, use a ladle to cut and serve tofu pieces. Dip each piece in ponzu sauce with ginger and scallions. Eat vegetables as they soften.

Variations

• •

  Add thin noodles (udon or soba) to the pot

• •

  Use shiitake and enoki mushrooms for umami depth

• •

  Top with crispy tofu skin (yuba)

Storage

Best served immediately. Leftover broth can be refrigerated and reheated.

Frequently Asked Questions