Hiyayakko - Japanese chilled tofu



Hiyayakko – Japanese chilled tofu with yuzu dressing (serves 4)

Ingredients

1 x packet of Japanese silken tofu

2 teaspoons of finely chopped spring onion

5 tablespoons of grated daikon (Chinese radish, oriental radish, Japanese radish, etc)

1 tablespoon grated ginger

3 tablespoons of light soy sauce

3 tablespoons of white vinegar

1 teaspoon of yuzu juice (If unable to obtain yuzu, lime or lemon or a combination of both can be used as a substitute)

20g konbu (edible kelp)

1 litre of water

Method

Konbu Dashi (Kelp broth) 

• Wipe the konbu with a tea towel and place in water and leave for 30 minutes.

• Place the water over medium heat and remove from heat just before it begins to boil. Set aside to cool. (Left over broth can be frozen and reused).

Yuzu dressing

• Add soy, vinegar, yuzu juice and konbu dashi (from above) together and stir until all ingredients have combined. Set aside.

Tofu

• Slice silken tofu into cubes and place on serving dish/bowl. Add 1 tablespoon of grated daikon, ½ teaspoon of finely chopped spring onion and pinch of grated ginger on top of each tofu.

• Add yuzu dressing into serving dish/bowl and serve. Serve with sliced avacodo, okura (Lady’s finger) and cherry tomatoes.

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