Directions

To Cook

1. Soak kombu in 500ml water for 1 hour. Heat up the claypot containing kombu and get it to a gentle boil. Simmer for 10 mins. Remove kombu.
2. Add dried bonito flakes and simmer. Strain bonito flakes when they settle in the bottom of claypot.
3. Add in light soy sauce, mirin, sugar and salt. Stir till sugar completely dissolved.
4. Take out half a cup of it and combine it with all sauce ingredients to make the dipping sauce. Mix and set aside.
5. Cut the tofu in to the size that you intend to eat it at and then carefully add them in to the pot. Turn on the stove and bring the broth to a low boil over a medium heat.

To Serve

1. Transfer the cut tofu in to bowls and pour in some of the stock.
2. Top with katsuobushi and cut some kombu for extra taste. Serve with the dipping sauce and enjoy!
3. Tip: You can cook and serve this dish entirely in a clay pot or donabe for a more authentic look.