Ingredients: 2 blocks (1 1/2 pounds) tofu 2 inch konbu Ponzu-joyu : 1 tablespoon lemon or yuzu juice 2 tablespoons rice vinegar 5 tablespoons soy sauce 5 tablespoons soup stock mushrooms (enokidake mushroom, shimeji mushroom, shiitake mushroom, nameko mushroom and so on) Directions:1. Put 4 inch konbu in earthen pot and pour 2 cups water. Leave for 30 minutes. 2. Cut the tofu into 4 equal pieces. 3. Prepare mushrooms. 4. Put tofu and mushrooms in earthen pot and heat. Be carefully overcook. 5. When tofu are cooked, spoon into a small bowl containing ponzu-joyu. |