Hot Tofu (Yudofu)

Bahan-bahan (2 porsi)

• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 1½ –2 cups water ((add more if your pot is bigger))
• mitsuba (Japanese parsley) ((or any green vegetable you like for color))
• 1 piece kombu (dried kelp) ((2 x 2 inches, 5 x 5 cm per piece))
• 1 Tbsp sake
• ¼ tsp Diamond Crystal kosher salt
• ¼ cup soy sauce ((4 Tbsp))
• 1 Tbsp sake
• 1 tsp mirin
• ½ cup katsuobushi (dried bonito flakes) ((packed loosely))
• green onion/scallion
• grated ginger
• shichimi togarashi (Japanese seven spice)
• yuzu kosho (Japanese citrus chili paste)