Japanese > Appetizer > Hiyayakko Chilled Tofu

Hiyayakko with Shredded Nori Recipe

Ingredients with Measurements:
- 1 block of silken tofu (14 oz)
- 1/4 cup of soy sauce
- 1/4 cup of dashi (Japanese soup stock)
- 1/4 cup of green onions, thinly sliced
- 1/4 cup of shredded nori (dried seaweed)
- 1 tsp of sesame oil
- 1 tsp of grated ginger
- 1 tsp of sugar
- 1/4 tsp of salt
- 1/4 tsp of black pepper

Special equipment needed:
- None

Step-by-step instructions:

1. Drain the tofu and cut it into 1-inch cubes.
2. Arrange the tofu cubes on a plate.
3. In a small bowl, mix together the soy sauce, dashi, sesame oil, grated ginger, sugar, salt, and black pepper.
4. Pour the sauce over the tofu cubes.
5. Sprinkle the green onions and shredded nori on top of the tofu.
6. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 92
- Fat: 4g
- Carbohydrates: 7g
- Protein: 8g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1015mg

Substitutions for ingredients:
- Instead of dashi, you can use chicken or vegetable broth.
- Instead of sesame oil, you can use olive oil or vegetable oil.
- Instead of green onions, you can use chives or scallions.
- Instead of shredded nori, you can use furikake (Japanese seasoning) or toasted sesame seeds.

Variations:
- Add some wasabi to the sauce for a spicy kick.
- Top the tofu with some grated daikon radish for extra crunch.
- Use a different type of seaweed, such as wakame or hijiki, instead of nori.

Tips and tricks:
- Use a sharp knife to cut the tofu into cubes without breaking it.
- Use a good quality soy sauce for the best flavor.
- You can make the sauce ahead of time and store it in the fridge until ready to use.

Storage instructions:
- Store any leftover tofu and sauce in an airtight container in the fridge for up to 2 days.

Reheating instructions:
- This dish is best served chilled and does not need to be reheated.

Presentation ideas:
- Arrange the tofu cubes in a circular pattern on a plate and sprinkle the green onions and shredded nori on top.
- Serve the tofu in individual bowls and garnish with some extra nori and green onions.

Garnishes:
- Extra shredded nori
- Extra green onions
- Wasabi
- Grated daikon radish

Pairings:
- This dish pairs well with a cold beer or sake.

Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad

Troubleshooting advice:
- If the tofu is too soft, try freezing it for a few hours before cutting it into cubes.
- If the sauce is too salty, add a little bit of water to dilute it.

Food safety advice:
- Make sure to use clean utensils and a clean plate when handling the tofu.
- Store any leftover tofu and sauce in the fridge and discard after 2 days.

Food history:
- Hiyayakko is a traditional Japanese dish that is often served as a light appetizer or snack.

Flavor profiles:
- This dish is savory, salty, and slightly sweet.

Serving suggestions:
- Serve this dish as a light appetizer or snack before a meal.

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Region: Japanese

Taste: Savory, Umami, Tangy, Salty, Crispy