2 blocks (1 1/2 pounds) tofu
2 inch konbu
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)
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.