Yudofu (Tofu with Edamame Kani Ankake)

Yudofu (Tofu with Edamame Kani Ankake)（豆腐の枝豆あんかけ）

🍙What kind of dish is Tofu edamame kani ankake ??

This warming dish is perfect for chilly seasons. It features Yudofu (simmered tofu) topped with a vibrant Ankake sauce—a flavorful, slightly viscous soup made with crab sticks and edamame.

Add this easy and healthy dish to your cooking repertoire and enjoy the comforting flavors of Japan!

🌿Health & Nutritional Benefits

Beyond its simple appearance and light flavor, this dish is surprisingly high in nutritional value:

The Power of Tofu: Tofu is low in fat, high in protein, and rich in calcium. For those seeking a more filling meal, firm tofu (momen) is recommended. For those with a smaller appetite or looking for something lighter, soft/silken tofu is the perfect choice.
Liver Support: Edamame contains ornithine, which is known to have beneficial effects on liver function.
Professional Recommendation: Because it is easy to digest and has a smooth texture, this dish is frequently served in hospital meals (where I currently work).

📋What is Yudofu & Ankake?

Yudofu: A healthy traditional Japanese dish made by simmering tofu in a kelp-based dashi soup. It originated in Kyoto and has long been a popular vegetarian dish among Buddhist monks.
The Sauce: Traditionally, yudofu is dipped in ponzu or sesame paste. However, there are no strict rules; you can customize it with grated daikon radish or shichimi pepper.
Ankake: This term refers to dishes topped with a thickened soup. The “An” (sauce) keeps the food warm and helps the flavors of the ingredients and soup blend together. While stews use flour, potato starch is the standard for Ankake.
Easy Cooking: This recipe uses dashi granules and potato starch to make a professional-tasting meal without the hassle of making stock from scratch.

💹NUTRITION FACTS : Yudofu (Tofu with Edamame Kani Ankake)

Calories: 406 kcal
Protein: 35.4 g
Total Fat: 16.7 g
Total Carbohydrates: 30.0 g
Sodium: 6.1 g

🧳INGREDIENTS (4 Servings) : Yudofu (Tofu with Edamame Kani Ankake)

Crab sticks are called kanikama in Japanese. In fact, crab is not used, and the main raw material is walleye pollock. Read this article to learn more about kanikama.　👉　Deep-fried dumplings with crab ankake

Tofu (Your choice of Soft or Firm) (400g)
Frozen peeled edamame (60g)
Crab sticks (45g)

☆ Flavor Base:

Grated ginger (6g)
Dashi stock granules (7g)
Dark soy sauce (10g)
Light soy sauce (5g)
Water (400g)

★ Thickener:

Potato starch (8g)
Water (50g)

🍲How to make Yudofu (Tofu with Edamame Kani Ankake)

Prep: Cut the tofu into bite-sized pieces. Tear the crab sticks into thin shreds.
Boil: Put the tofu, edamame, crab sticks, grated ginger, dashi stock granules, soy sauces, and water (400g) into a pot and bring to a boil.
Thicken: Turn off the heat. Add the potato starch (dissolved in 50g water) and stir gently.
Simmer: Turn the heat back on and simmer over medium heat. Tip: Be careful not to use too much heat, as excessive boiling will cause the delicate tofu to crumble.
Finish: Once the soup has thickened and becomes glossy, it is ready to serve.

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!