Sunday Snapshot

Hiyayakko tofu is a popular Japanese dish made with chilled tofu and toppings. It is usually eaten in the summer. There are two kinds of tofu used in hiyayakko: kinugoshi (silken), which is more frequently used, and the less common momen (cotton).

Toppings vary amongst households and restaurants but the usual combination involves chopped scallions, dried bonito flakes and grated ginger.

The version pictured below is decidedly nontraditional. There are a few differences, chief among them is that it’s vegan.


Hiyayakko tofu

Click here to view a large-size version of this picture.

1 package silken tofu, chilled
1 medium-size heirloom tomato, chopped
1 scallion, trimmed and finely chopped
2 large sucrine* leaves, shredded
1/2″ piece of ginger root, peeled and shredded (a mandoline works best here)
1/2 cup rice vinegar + 1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon mushroom soy sauce**
1 tablespoon mirin***
a pinch of sugar
sea salt
freshly milled black pepper

For the pickled ginger:

Combine ginger, sugar and 1/2 cup rice vinegar in a glass bowl. Stir. Cover with plastic wrap and chill for two hours or preferably overnight. The ginger can be pickled up to a day in advance. When ready to use, lift out 1 tablespoon pickled ginger with a slotted spoon and mince. Set aside until ready for use.

For the tofu:

Drain the tofu. Slice into bite-size blocks, about 1″ in width.

For the dressing/dipping sauce:

Combine mirin, 1 tablespoon rice vinegar, mushroom soy sauce and sesame oil in a small bowl. Stir lightly.

For the tomatoes:

Combine tomatoes, scallions and pickled ginger. Lightly season with salt and pepper. Stir. Prepare this step last prior to assembly. You don’t want the salt to draw out too much of the tomatoes’ liquid.

Assembly:

Place a mound of sucrine in the center of a shallow bowl or soup plate. Arrange tofu atop sucrine. Spoon 1 tablespoon tomato mixture atop tofu. Sprinkle 1 teaspoon dressing atop tofu, then serve at once. Pass the remaining dipping sauce at the table in individual saucers for diners to dip into.

Makes enough for 2 appetizer servings or 1 entrée for a light lunch or dinner.

Time: 30 minutes, including prep.

*Sucrine is an heirloom variety of lettuce. Its flavor is a cross between romaine lettuce and butter lettuce, but with a faint, mineral tang. Substitute iceberg or romaine lettuce if unavailable.
**Available in Chinese specialty-food shops. Substitute regular soy sauce if unavailable.
***Japanese sweet rice wine, used for cooking. Available in some supermarkets or in an Asian specialty-food shop.

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Spo-Reflections

To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life

A FOOD OBSESSION

my food, my travels, my cooking, my traditions

tylersculinary

Tylers culinary blog

Myfrenchkitchen

Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: