Yudofu (Tofu with Edamame Kani Ankake)

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

ankake = A dish made with slightly viscous soup

This dish is yudofu topped with crab and edamame ankake sauce (slightly viscous soup). This warming dish is perfect for chilly seasons.

Yudofu is a simple and 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.

Traditionally, yudofu is eaten dipped in a creamy sauce made with ponzu sauce (soy sauce mixed with citrus juices such as yuzu or kabosu) or sesame paste.

There are no strict rules for the sauce, and you can customize it however you like, by mixing in grated daikon radish or sprinkling shichimi pepper (Japanese chili pepper spice mix).

This recipe uses commercially available dashi granules to avoid the hassle of making homemade dashi soup, and adds a little thickness with potato starch.

In Japan, dishes using a slightly viscous soup like this one are called “ankake.”

When the ingredients are coated with “an,” the food stays warmer and doesn’t cool as easily. It also helps the flavors of the ingredients and soup blend together more easily.

While wheat flour is used to add viscosity to stews and curries, potato starch is commonly used to make ankake.

Add this easy and healthy dish to your cooking repertoire!

NUTRITION FACTS : Yudofu (Tofu with Edamame Kani Ankake)

TOTAL NUTRITION VALUE

• 406 Calories Protein 35.4 g Total Fat 16.7 g Total carbohydrates 30.0 g Sodium 6.1 g

INGREDIENTS : Yudofu (Tofu with Edamame Kani Ankake) (4SERVINGS)

• Soft Tofu (400g)
• Frozen peeled edamame (60g)
• Crab sticks (45g)
  • ☆Grated ginger (6g)
  • ☆Dashi stock granules (7g)
  • ☆Dark soy sauce (10g)
  • ☆Light soy sauce (5g)
  • ☆Water (400g)
• ★Potato starch (8g)
  • ★Water（50g）

How to make Yudofu (Tofu with Edamame Kani Ankake)

1. Cut the tofu to bite size pieces.
2. Tear the crab sticks.
3. Put the tofu, edamame, crab sticks, grated ginger, dashi stock granules, soy sauce and water in a pot and bring to a boil.
4. Turn off the heat, add the potato starch dissolved in the water and stir.
5. Turn on the heat and simmer over medium heat. When cooking, be careful not to use too much heat as it will cause the tofu to crumble.
6. When the soup has thickened it is ready.

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