Simple Hot Boiled Tofu Dish

Gently wipe the kombu with a damp cloth to remove any impurities; do not wash away the white powder as it contains umami. Place the kombu and water in a medium pot.

Heat the pot over medium-low heat. Just before the water begins to boil (around 80°C), remove the kombu. Do not boil the kombu, as it can make the dashi bitter.

While the dashi is heating, gently drain the tofu and cut it into 3-4 cm cubes.

Carefully add the tofu cubes to the kombu dashi. Simmer gently over low heat for about 5-7 minutes, or until the tofu is warmed through but not boiling vigorously.

While the tofu simmers, prepare your dipping sauces. Combine soy sauce and ponzu in small individual bowls, if using both. Prepare your garnishes: thinly slice scallions and grate fresh ginger.

Serve the hot tofu directly from the pot into individual serving bowls using a slotted spoon. Ladle a little dashi over the tofu.

Offer the dipping sauces and garnishes (scallions, ginger, shichimi togarashi) on the side for each person to customize their dish.