Hiya Yakko is Japanese chilled tofu dish with variety of topping. Typical type is silken tofu with chopped scallion, grated fresh ginger, with katsuo flake (bonito flake)and a dash of soy sauce. However the choice of tofu and topping vary according the taste.
Umeboshi (plum paste),
Okura ( ladyfinger),
Tabe Rayu (Chinese chillies and garlic spicy flake)
Wasabi
Mustard
Grated sesame seed
Its best to serve in a summer as appetizer, side dishes, or even as a diet food. It perfectly matches with tomato salsa or guacamole also. I prefer simple silky tofu with simple topping. Try with your choice of tofu and favorite topping.
Chilled Tofu, Edamame, Non-alcohol Beer.
Ingredients (servings 2)
2 packs of small silken tofu (I use special silken tofu with soy milk includes)
1 tablespoon of chopped scallion
1 teaspoon of grated fresh ginger
1 small pack of katsuo flake (bonito flake)
A dash of soy sauce
Chilled the tofu in the fridge at least one hour
Prepare the topping meanwhile
Place the tofu in a glass bowl or regular bowl and add topping
Serve chilled
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