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Authentique Hiyayakko - En-tete

Authentic Hiyayakko - Japanese Chilled Silken Tofu

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4.86/5 (7)
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Japanese
Servings: 4
Author: Marc Winer

Ingredients

  • 4 servings silken tofu (150 g per serving)
  • 10 g ginger
  • 20 g spring onions
  • 3 g dried bonito flakes
  • 80 ml Japanese soy sauce Kikkoman-style; otherwise use light soy sauce
  • 1 g kombu

Procédé

  • Wipe the surface of the kombu with a paper towel to remove any impurities.
    1 g kombu
    Authentique Hiyayakko - Essuyer la surface du kombu avec du papier absorbant pour retirer les impuretés.
  • Combine the soy sauce and kombu in a storage container.
    80 ml Japanese soy sauce
    Authentique Hiyayakko - Mettre la sauce soja et le kombu dans un récipient de conservation.
  • Refrigerate overnight.
  • Wash, peel, and grate the ginger.
    10 g ginger
    Authentique Hiyayakko - Laver le gingembre, l’éplucher et le râper.
  • Wash and drain the spring onions, then finely chop them.
    20 g spring onions
  • Divide the tofu among serving bowls.
    4 servings silken tofu (150 g per serving)
    Authentique Hiyayakko - Déposer le gingembre râpé et les jeunes oignons hachés sur le dessus.
  • Top with the grated ginger and chopped spring onions.
  • Spoon over the kombu-infused soy sauce.
    Authentique Hiyayakko - Verser la sauce soja au kombu préparée précédemment.
  • Scatter the dried bonito flakes over the top.
    3 g dried bonito flakes
    Authentique Hiyayakko - Parsemer de copeaux de bonite séchée.
  • Serve immediately.
    Authentique Hiyayakko - Servir.

Notes

  • Kombu-infused soy sauce develops deeper flavor after a night in the fridge.
  • Serve well chilled, with very cold tofu for the most authentic result.
Did you make this recipe?Tag @marcwiner on Instagram!