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We hope you got insight from reading it, now let’s go back to hiya-yakko (chilled soft tofu) 🌱 recipe. To cook hiya-yakko (chilled soft tofu) 🌱 you need 6 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Hiya-Yakko (chilled soft tofu) 🌱:
- Use Silken tofu - cubed
- Use Spring onions - greens
- You need Soy sauce (or ponzu)
- Prepare Ginger - finely grated
- Use Ice and a little water
- You need Lemon verbena (optional)
Instructions to make Hiya-Yakko (chilled soft tofu) 🌱:
- Lightly press the tofu, cube and place in Iced water. You want them to sit in top to chill rather than fully submerge. I like to flavour the water with lemon verbena from my garden.
- Prepare your side dipping dishes - grated ginger (grate very finely and make a little mound) soy or ponzu (I mixed soy and a little yuzu juice) and finely slice the greens of spring onions.
- Dip your chilled tofu square into your dipping plates.
This is quick and simple Japanese recipe is great for the summer. This hiyayakko recipe features chilled tofu with an assortment of savoury and aromatic toppings. Either firm or soft tofu can be used; firm is easier to pick up with chopsticks, but I like the smooth texture of kinugoshi (silken) tofu. Freshly-made tofu is especially good prepared this way. Traditional toppings include grated ginger, bonito flakes, shredded shiso leaves, chopped green onion and.
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