Recipe: Delicious Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion

recipe delicious hiyayakko cold tofu with tiny sardines chirimen jako and green onion

Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion. Great recipe for Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion. You can also make this using shirasu. For a vegan or vegetarian version, you can definitely skip katsuobushi and top with tomatoes or other vegetables.

Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion If you see any water being released from the tofu, gently tilt the serving plate and discard the water. Maybe the fridge-cold temperature brings it out. Dress with soy sauce and sesame oil. You can cook Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion

  1. Prepare 1 block of Tofu.
  2. It’s 2 tbsp of Chirimen jako.
  3. You need 1 of Green onions.
  4. It’s 1 of White sesame seeds.
  5. Prepare 1 of Ponzu.
  6. Prepare 1 tsp of Sesame oil.

Tofu has been eating as it is (no cooking) for years, especially for chilled tofu. First sauteing chirimen jako without oil eliminates the fishy taste.; Shirasu can substitute for chirimen jako.; If dashi is not available, put a piece of kombu kelp in water. If kombu kelp is not available, water by itself can be used. The dashi used to heat up tofu can be used for other dishes.; For both hiyayakko (cold tofu with topping) and nukuyakko or nuruyakko (warm tofu with topping.

Hiyayakko – Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion step by step

  1. Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy..
  2. Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds..
  3. Basic Okara -..
  4. Simmered Squid and Daikon Radish -.

Izakayas are most commonly described as Japanese "gastropubs", probably because of the equal emphasis on booze and food. Japanese like this salty, semi-dried tiny hatchling fish called "shirasu" シラス or "chirimen jako" 縮緬雑魚. The difference between these two may be regional and/or degree of dryness but they appear to be essentially very similar. A small handmade bowl containing only two or three mouthfuls of food, a few lengths of finely sliced konnyaku, doused in a mixture of bonito-infused soy sauce and kabosu juice, a tangle of the little fish and a thoughtfully placed garnish. As a snack or main dish, Kyotoites like to eat them chopped and dressed with seasonings, such as soy sauce, and condiments, including chirimen (tiny salted sardines), jako (boiled and dried baby sardines), katsuobushi flakes (smoked shipjack tuna flakes), and sansho (a tiny peppery citrus native to Kyoto).

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