Uchigae Zoni (Rock Tofu and Taro Soup)

Quick answer

Total time: 75 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Uchigae zoni is a New Year soup from the Iya area of Tokushima.

Rock-firm tofu and taro are cooked separately in a soy-seasoned broth made from dried sardines, shiitake, and kombu, then arranged with two tofu slabs crossed over three taro pieces. Although it belongs to the zoni tradition, this recorded version contains no rice cakes; firm tofu and taro provide the substance. The tofu stays savory, while a little sugar in the taro broth creates a second, slightly sweeter layer of seasoning.

Ingredients (4 servings)

Ingredient	Amount	Unit
dried sardines for stock	5	g
dried shiitake mushrooms	2	piece
dried kombu	5	g
water	800	ml
soy sauce	50	ml
mirin	36	ml
rock tofu or extra-firm tofu	600	g
taro or yatsugashira	500	g
sugar	3	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

Remove the heads and guts from 5g dried sardines, split them, and soak with 2 dried shiitake in 800ml water for 30 minutes.

Add 5g kombu and set over medium-low heat.
2

Control

Remove the kombu just before boiling, simmer gently for 3 minutes, and strain out the sardines and shiitake.

Season the stock with 50ml soy sauce and 36ml mirin.
3

Control

Cut 600g rock tofu into 8 slabs about 5cm by 10cm by 1cm.

Simmer in 300ml seasoned stock for 5 minutes and keep warm in the liquid.
4

Control

Peel 500g taro and shape into 12 pieces of about 40g.

Parboil for 5 minutes and rinse. Simmer with 250ml seasoned stock and 3g sugar for 15 minutes, until a skewer enters.
5

Finish

Place 3 taro pieces in each bowl and cross 2 tofu slabs over them.

Reheat the remaining 200ml stock, pour 50ml into each bowl, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Stock from dried sardine, shiitake, and kombu
Finish cue: Place 3 taro pieces in each bowl and cross 2 tofu slabs over them.
Substitution: If rock tofu is unavailable, press extra-firm tofu thoroughly so the crossed slabs hold their shape.
Storage and reheating: Reheat the remaining 200ml stock, pour 50ml into each bowl, and serve immediately.