Tsuyu-ni-shime ｜ Our Regional Cuisines

1. [Preparation] Divide the tofu into four equal portions and roll them up. Then, simmer the tofu in a pot with salted water (2-3% salt) for about 30 minutes. (Note: This step is not necessary if you are using both tofu and tofu skin.)

2. [Preparation] Cut the taro into two diagonal slices, bevel them, pre-boil, and remove the sliminess.

3. [Preparation] Cut the carrots into large chunks, slice them on the sides, and keep them aside.

4. [Preparation] Soak the dried herring in rice water for at least two hours and then cut it into three pieces.

5. [Preparation] Soak the kombu (kelp) in rice brine for at least two hours, and then cut it into four pieces.

6. [Preparation] Cut the prepared tofu into 4 diagonal slices.

7. Pour broth into a flat pot, add each ingredient separately, and bring to a simmer.

8. Once the ingredients are soft, season to taste.