Japanese tofu pot | A little luck in winter The recipe comes from the recipe book Donable Classic and Modern Japanese Clay Pot Cooking I bought The boiled kombu wood fish flower soup, the umami-rich soy sauce I added is similar to the sugar-reduced version of the sukiyaki sauce. Haha used brown sugar (you can try making ponzu sauce and add it next time) In addition to soup recipes, recipe books also have smoked casserole recipes and casserole rice. The soft tofu used directly in the original recipe, I fry it in oil and cook it, it is not easy to disperse and it is more fragrant Anyway, Japanese cuisine is very simple and simple... (compared to Southeast Asian cuisine) There is nothing particularly amazing, the kind that you can guess what the taste is just by looking at the ingredients... 🤣 I think it is more suitable for eating when you are angry or when you are sick