Simmered Tofu Hot Pot (Yudofu)
Soft tofu barely warmed in a gentle kombu broth, so it stays silky and whole, then dipped in a warm soy-mirin sauce with scallion and ginger. A quiet, elegant classic from Kyoto's Buddhist temple kitchens.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the kombu
Put the in a large pot with the cold water and let it stand at room temperature for at least 30 minutes (or in the fridge overnight for a deeper flavour). This slow soak pulls out the kelp's umami gently, without the bitterness that boiling it hard can cause.
- 15 g
- 1.4 litres water
✅ Done when: the water has turned pale amber and smells faintly of the sea
Make the dipping sauce
Ladle 200ml of the soaked dashi into a small pot (leave the rest for the broth). Add the soy sauce and mirin, and warm gently over low heat until it just reaches a bare simmer, then turn off the heat straight away. Keep it warm; serving it hot is what makes yudofu feel comforting.
- 60 ml soy sauce
- 60 ml mirin
✅ Done when: the sauce is fragrant and only just steaming, not boiling
Cut the tofu
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Heat the broth
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Simmer the tofu gently
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Serve hot
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Soak the kombu
Put the in a large pot with the cold water and let it stand at room temperature for at least 30 minutes (or in the fridge overnight for a deeper flavour). This slow soak pulls out the kelp's umami gently, without the bitterness that boiling it hard can cause.
- 15 g
- 1.4 litres water
✅ Done when: the water has turned pale amber and smells faintly of the sea
Make the dipping sauce
Ladle 200ml of the soaked dashi into a small pot (leave the rest for the broth). Add the soy sauce and mirin, and warm gently over low heat until it just reaches a bare simmer, then turn off the heat straight away. Keep it warm; serving it hot is what makes yudofu feel comforting.
- 60 ml soy sauce
- 60 ml mirin
✅ Done when: the sauce is fragrant and only just steaming, not boiling
Cut the tofu
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Heat the broth
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Simmer the tofu gently
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Serve hot
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The Story Behind the Dish
Yudofu grew out of shojin ryori, the plain vegetarian cooking of Japanese Buddhist monks, who valued tofu as a simple, humble protein that could be prepared without any waste or excess. Kyoto, with its soft, mineral-light water, became especially famous for making delicate tofu, and temples near Nanzen-ji began serving it simmered gently in kombu broth to pilgrims and visitors.
Over time it moved beyond temple walls into Kyoto's restaurants and homes, especially as a warming winter dish, but it kept its original spirit: almost nothing added, so the quality of the tofu itself can shine.
⭐ Why It's Famous
It is prized for its restraint: just tofu, kelp broth and a good dipping sauce, letting a few honest ingredients speak for themselves rather than hiding behind strong seasoning.
💡 Fun Fact
Many of the old tofu shops near Kyoto's temples that serve yudofu today trace their tofu-making tradition back several generations, built on the city's famously soft, pure water.
Kyoto
35.01°N, 135.77°E
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