Hiyayakko (Japanese cold tofu) may be your favorite new and refreshing way for you to stay cool (while eating) in hot weather. Well, the tofu will do all it can to keep you cool and the toppings that we'll be making today will make that tofu eating experience that much better! Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1Hiyayakko is a very humble dish. Like many Japanese foods, the flavors here are delicate, refined and help to showcase the natural flavor of the main ingredient -tofu.The three toppings we'll be making are as follows - umeboshi with katsuobushi flakes, green onion with salt and sesame oil, and shiso with ginger and ponzu. Are you getting hungry yet?! While there are countless ways you can season and top your cold tofu, these are some of my favorites. Have you made a chilled tofu dish like hiyayakko before? Let me know in the comments below! Question of the day: What's your favorite way to eat tofu? :::RECIPE::::::: Ingredients ::::One block of soft tofu :::: Toppings::::1. Umekatsuo- 2 pieces umeboshi (in shiso)- 1 Tbsp katsuobushi flakes- 1 tsp soy sauce2.Negishio (green onion with salt)- 2-3 green onions chopped- 1/4 tsp salt- 2-3 tsp sesame oil- fresh cracked black pepper or white pepper3. Shiso ponzu with grated ginger- 2 leaves shiso, chopped into thin strips- 2 tsp ponzu- 1-2 tsp grated ginger- pinch of katsuobushi flakes (optional)::::DIRECTIONS::::Drain your tofu and cut into desired size. (I like to cut into 2 x 1 in pieces so you get 2-3 bites per piece). After you cut make sure to wrap in a paper towel and place in the refrigerator while you make the toppings. Make the topping mixtures.Take out the tofu from the fridge and top with each topping and serve!NOTES- Optional step: recommend that you try cooking your tofu for a minute or so in hot water and shocking with ice water to chill. This enhances the flavor of tofu and removes excess moisture.- If you aren't going to eat the tofu right away, save the sauce for topping just before eating. If you top and then refrigerate it will draw out water from the tofu, thus diluting the flavor.- After cutting, excess water will come out of the tofu, so make sure to wrap the tofu with a paper towel! Otherwise you'll end up with a watery counter! Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1SUPPORT https://www.patreon.com/alldayieatEquipment used in my videos-https://www.amazon.com/shop/alldayieathttps://kit.com/alldayieat/videography-and-photographyKeep in touchhttps://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1https://www.pinterest.com/alldayieat/https://www.instagram.com/alldayieatlikeashark/https://twitter.com/alldayieatAll Day I Eat Like a shark - Home base for all my Japanese recipes and blog posts https://www.alldayieat.com/DISCLAIMER: This description contains affiliate links, which means that if you click on one of the product links, Ill receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support!
