Kyoto Yudofu for One
Make a little quiet space for this meal
A small earthenware pot holds clear kombu broth and pieces of tofu slowly warming through. Lift one, dip it in sauce, and the soy flavor meets scallion and ginger. For a while, the meal asks you to notice only its warmth and taste.
Yudofu has a long association with the area around Kyoto's Nanzenji temple. Local restaurant Nanzenji Junsei notes that Edo-period Kyoto travel books already recommended tofu served outside the temple. A simple pot can become something a traveler gladly pauses to enjoy.
The traditional Hermit stands high up, holding a lantern. It illuminates a small patch in front of him, enough to make out the nearby path. That is rather like finally finding quiet: outside voices grow more distant, and your own question becomes clearer.
We give the Hermit a pot for one to make time for that kind of meal. Taste the tofu before deciding how much sauce it needs. Put down your phone and notice whether you feel tired, hungry, or preoccupied with something unresolved.
After eating, you might know the next step, or simply have a better question to ask someone. Time alone can help gather your thoughts; conversation can light more of the way. For tonight, eat this meal well, then return to life a little clearer.
Recipe overview
What you’ll need
Tofu, kombu, water, sake, salt, mitsuba or leafy greens. Dipping sauce: soy sauce, sake, mirin, bonito flakes; scallions and grated ginger to serve
Steps
- 01
Soak kombu in water. Bring to the boil and add sake and salt.
- 02
Add cut tofu, heat through, then add mitsuba or greens.
- 03
In another pan, bring soy sauce, sake and mirin to the boil. Add bonito flakes and simmer briefly. Serve as a dipping sauce with scallions and ginger.