1 pack Tofu
1 sheet Konbu (kelp)
1 sliced spring onions
[For dipping sauce]
1 sliced yuzu (small citrus fruit)
Make several slits in the kombu (cutting one direction only). Cut the tofu into small pieces, and finely slice the spring onions. Grate the ginger.
Pour the soy sauce in the individual small dipping bowl and add some spring onion and ginger to taste.
Place the kombu in a pot of water, just over half full, and bring it to the boil. Add the tofu, and leave to simmer. Remove the tofu just before the pot returns to the boil. Dip in the sauce before eating.