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Yudofunabe
Ingredients (2 servings):
1 leek
1 pack tofu
20 cm sea kale (kombu)
1/2 tsp salt
2 tbsp sake
Sauce:
1/3 glass soy sauce
1 glass stewed tuna
1 tsp sugar
Preparation:
1. Wash sea kale, cut into pieces and put into a pot.
2. Cut tofu into 4 pieces; put them into a pot. Pour water so that it covers tofu.
3. Cut onion diagonally. Add salt and sake.
4. Boil on slow fire until tofu starts "moving" (tofu is not to be brought to the boil). Turn off the fire.
4. Boil sauce; filter it through a fine sieve or gauze.
As a seasoning you may use grated mandarin yuzu.
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