Hiyayakko (Chilled tofu)

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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This is the perfect dish during hot summer time. Standard toppings includes shallots, ginger, dried nori (laver, seaweed), and you can also enjoy this dish with Chinese style toppings such as Szechuan pickles, pickled bamboo shoots or fried onions.

Preparation:
10 mins
Cooking time:
3 mins
Servings:
4
Calorie:
****kcal

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

1:Silken tofu

2:Toppings: your choice of shallot, mitsuba, ginger, sesame seeds, nori, mioga ginger, yuzu kosho (yuzu zest and pepper paste), shichimi (seven spices)

3:Seasonings: Soy sauce, dashi soy sauce or ponzu soy sauce

作り方

01 Take tofu out of a pack and cut a cube that is roughly 4cm x 4cm. The rest of tofu can be soaked in water and stored in the refrigerator (up to 3 ~ 4 days).

02 Prepare toppings. Grate ginger, thinly slice mitsuba, shallot and mioga ginger. Semi-ground sesame seeds or nori are optional and make the dish delicious.

03 Serve on a plate and place the toppings on top. Pour soy sauce, dashi soy sauce or ponzu soy sauce of your choice.

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