Hiyayako Chilled Tofu Traditional Style Recipes
TOFU HIYAYAKKO
This is one of the really traditional easy dishes in Japan. My dad likes it so much. We often eat this dish with the rice, miso soup, grilled fish and Japanese pickles in the morning.
Provided by kyoko
Categories Side Dish
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.7 g, Fat 4.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 911.4 mg, Sugar 4.8 g
HIYAYAKO-CHILLED TOFU, TRADITIONAL STYLE
This dish is an easy summer favorite prepared with ingredients that every home in Japan has handy in the fridge and cupboard. You can pull it together in less than 10 minutes. Whenever I serve hiyayako to my American-born friends, the reaction is always the same: "Amazing!" The creamy tofu and aromatic, flavorful garnishes also pair beautifully with fruity sake or a chilled glass of white wine. Make sure you use soft "silken" tofu-the firmer varieties are only for cooking.
Yield serves 4
Number Of Ingredients 8
Steps:
- Cut the tofu into quarters, then slice each quarter into 12 equal cubes, but hold them together to retain the original shape. Place each block of cubed tofu in a serving bowl and top with one-fourth of the ginger, scallion, obha leaves, and katsuobushi. Garnish with the mitsuba leaves and daikon sprouts, if desired. Serve with a small cup of soy sauce.
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- Drain the tofu for 10-15 minutes by wrapping a paper towel around or placing the tofu on a flat bamboo sieve over a plate. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile. Once the excess liquid is drained, cut it into 4-6 pieces.
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