Sunday, July 7, 2013

Chilled Tofu - Hiya Yakko



Hiya Yakko is Japanese chilled tofu dish with variety of topping. Typical type is silken tofu with chopped scallion, grated fresh ginger, with katsuo flake (bonito flake)and a dash of soy sauce. However the choice of tofu and topping vary according the taste.


Popular toppings are
  • Umeboshi (plum paste), 
  • Okura ( ladyfinger), 
  • Tabe Rayu (Chinese chillies and garlic spicy flake)
  • Wasabi
  • Mustard
  • Grated sesame seed
Its best to serve in a summer as appetizer, side dishes, or even as a diet food.  It perfectly matches with tomato salsa or guacamole also. I prefer simple silky tofu with simple topping. Try with your choice of tofu and favorite topping.
Chilled Tofu, Edamame, Non-alcohol Beer.


Ingredients (servings 2)

2 packs of small silken tofu (I use special silken tofu with soy milk includes)
1 tablespoon of chopped scallion
1 teaspoon of grated fresh ginger
1 small pack of katsuo flake (bonito flake)
A dash of soy sauce

  1. Chilled the tofu in the fridge at least one hour
  2. Prepare the topping meanwhile
  3. Place the tofu in a glass bowl or regular bowl and add topping
  4. Serve chilled

3 comments:

  1. This almost looks like chicken and dumplings when you first look at it. This sounds and looks delicious. Thank you for posting the recipe.

    Online PhD UK

    ReplyDelete
    Replies
    1. Your welcome. I scoped out the tofu with spoon that's why it looks like dumpling :)

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