Yudofu

Mrs. Ken Sayegusa

• 6″ sheet of konbu, cut into smaller pieces
• 3 to 4 cups water for stock
• 4 small dried mushrooms, washed and stemmed
• 1/2 pound boned chicken, cut in bite-size pieces
• 8 fresh shrimps, shelled and deveined
• 2 blocks tofu, diced in 1-inch cubes

Wipe konbu with dry cloth to remove sand. Cut in pieces and add to water in electric skillet. Bring water to boil. Add mushrooms, chicken and shrimps; cook for 2 to 3 minutes over medium heat. Skim off scum. Add tofu and bring to a boil again. Do not overcook tofu.

When eating, dip food in sauce served in a small deep dish placed in the center of the skillet.

Sauce for Dip:

• 2/3 cup shoyu
• 1/3 cup water
• 1/3 cup mirin
• 4 tablespoons katsuobushi
• 4-inch length konbu
• 1/4 teaspoon gourmet powder

Combine all ingredients in a sauce pan and bring to a boil over low heat. Strain and pour into a small dish. Sauce may be served in individual dishes. Finely chopped green onion or grated ginger may be added to the sauce.

VARIATIONS:
Pork, shell fish, or kamaboko may be substituted for chicken.
This is a good dish to cook at the table on a cold day.