Yudofu

Wipe the Kombu gently with a damp cloth to remove any surface impurities, being careful not to remove the white powdery substance which contains umami. Place the Kombu and Water into a nabe pot.

Heat the nabe pot over medium-low heat. Just before the Water begins to boil (when small bubbles start to form around the Kombu), remove the Kombu from the pot. Do not allow the Kombu to boil vigorously, as this can make the dashi bitter.

Cut the Momen Tofu into 3-4 cm cubes.