Hiyayakko is fresh tofu that’s served chilled with a bit of ponzu and some toppings. It’s the simplest way to prepare tofu and definitely one of the best!
1 block of tofu (soft or firm)
Sprinkle of okaka (bonito flakes)
Chopped spring onions
4 tbsp kombu soy sauce
(made by soaking edible kelp in soy sauce overnight)
2 tbsp rice vinegar
2 tbsp yuzu/ juice of any citrus fruit
If you are lacking ingredients, try some dark soy sauce with a dash of lemon juice – it’s not bad!
1. First prepare the ponzu sauce: Ideally you should leave a piece of kombu to soak in the soy sauce overnight, but don’t worry if don’t have any kombu, normal dark soy sauce is fine. Mix the soy sauce, rice vinegar and yuzu.
2. Drain tofu by pouring away any excess water and patting it dry with kitchen paper. Cut the tofu into biggish cubes – the exact size doesn’t really matter.
3. Divide into bowls for each person. Sprinkle over bonito flakes, grated ginger and chopped up spring onions. Spoon over 1-2 tbsp of ponzu per portion.
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