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| What You Need: |
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6 cups cold water
A 4-inch square kombu (dried kelp), cut with a heavy knife from a sheet of packaged kombu and washed under cold running water
4 cakes tofu (soybean curd), fresh or canned
DIPPING SAUCE
˝ cup Japanese all-purpose soy sauce
2 tablespoons mirin (sweet sake), or substitute 5 teaspoons pale dry sherry
MSG
GARNISH
4 scallions, including 3 inches of the green stems
1 tablespoon grated, scraped fresh ginger
1 tablespoon hanakatsuo (fine flaked dried bonito)
1 sheet packaged nori (dried laver)
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| How To Cook: |
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1. In a small saucepan, combine ˝ cup soy sauce with 2 tablespoons of mirin (or the dry sherry) and sprinkle lightly with MSG. Bring to a boil, stirring constantly, and then pour into individual serving bowls.
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2. Slice the 4 scallions crosswise into very thin rounds. Garnish the sauce with the scallions, ginger, hanakatsuo and nori, and then set it aside.
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3. Cut the 4 cakes of tofu into 1-inch cubes.
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4. Pass the sheet of nori over a flame on one side only and cut it into ˝-inch square pieces.
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5. Following the nabe procedure (see Nabemono section), place the cooking pot of your choice on the dining table. Pour in the 6 cups of cold water, add the square of kombu, and bring to a boil.
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6. Drop in the tofu and simmer gently for 2 to 3 minutes - if cooked too rapidly or too long, the tofu will harden.
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7. Scoop the tofu out of the broth with a slotted spatula or spoon and place in individual bowls. Ladle a little of the broth into each bowl, and serve with the dipping sauce and garnishes.
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