A Japanese ceramic bowl containing hot tofu.

Hot Tofu (Yudofu)

Course: Main Course
Cuisine: Japanese
Keyword: hot pot, tofu
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Nami
This dish is unbelievably easy and the only ingredients you need are just dashi kombu and tofu. 


Sauce (optional):



  1. Gather all the ingredients.

    Yudofu Ingredients
  2. Remove any dust or particles on kombu with a damp cloth (Never wash under running water!) but leave the white powdery substances which contribute to the umami flavor in the stock.

    Yudofu 1
  3. In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.

    Yudofu 2
  4. Meanwhile, make the sauce. Put sauce ingredients in a small sauce pan.

    Yudofu 3
  5. When boiling, add bonito flakes (katsuobushi).
    Yudofu 4
  6. Mix well with chopsticks and cook for 1-2 minutes.
    Yudofu 5
  7. Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.
    Yudofu 6
  8. These leftover bonito flakes have a nice flavor and you can use it as filling for Okaka Onigiri.

    Yudofu 7
  9. When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium-high heat. Once boiling, add sake and salt.

    Yudofu 8
  10. When boiling again, cut the tofu to any size you like (whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.

    Yudofu 9
  11. When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.
    Yudofu 10
  12. Serve with the sauce and toppings of your choice while the tofu is hot.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.