|Tofu cakes||20 Ounce (2 Cakes ,About 10 Oz /285 G Each)|
|Kelp||1 (Kombu, 6-Inch)|
|Fresh ginger||1 Inch, finely grated|
|Green onions||4 , finely chopped|
|For dipping sauce|
|Bonito flakes||1⁄3 Ounce (1/2 Cup , Hana-Katsuo, 10 G)|
|Soy sauce||7 Tablespoon|
|Secondary bonito stock||3 Tablespoon (Secondary)|
1. Prepare CONDIMENTS.
2. Combine DIPPING SAUCE ingredients in a saucepan and bring to a boil over medium heat. Boil for 5 seconds, then remove from heat. Strain through a cheesecloth-lined wire strainer into a small heat-resistant cup. (A pyrex custard cup is good for this purpose.) Place cup in the middle of electric skillet (or keep sauce hot until ready to serve).
3. Lightly wipe both sides of kelp with a damp cloth and make 1/2 -inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Cut in half. Place in bottom of medium-sized electric skillet. Add about 3 cups cold water, pinch salt, and cornstarch dissolved in 2 tsps water.
4. Cut each tofu cake into 8 pieces. Add cut tofu (it should be completely covered by water) and bring to a soft boil over medium heat. When water boils and tofu floats, it is ready. Ladle hot sauce into individual dipping dishes and season with condiments to taste.