日式豆腐锅 | 冬日里的小确幸 方子来自买的食谱书Donable Classic and Modern Japanese Clay Pot Cooking 煮的昆布木鱼花高汤，加的umami-rich soy sauce我觉得也就是类似寿喜锅酱汁的减糖版哈哈用的黄糖（下次可以试试做ponzu sauce加里面） 菜谱书里除了汤料理也有用砂锅熏食物的菜谱和砂锅饭。 原方直接用的嫩豆腐，我用油煎了一下再煮不容易散也更香一点 反正日本的料理就是味道很简单很朴素…（相比较东南亚菜来说） 没啥特别惊艳的 看着配料就能猜出啥口味的那种…🤣我觉得比较适合上火的时候或者生病的时候吃

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