Hiyayakko - Japanese chilled tofu

Hiyayakko – Japanese chilled tofu with yuzu dressing (serves 4)






Ingredients



1 x packet of Japanese silken tofu

2 teaspoons of finely chopped spring onion

5 tablespoons of grated daikon (Chinese radish, oriental radish, Japanese radish, etc)

1 tablespoon grated ginger

3 tablespoons of light soy sauce

3 tablespoons of white vinegar
1 teaspoon of yuzu juice (If unable to obtain yuzu, lime or lemon or a combination of both can be used as a substitute)
20g konbu (edible kelp)
1 litre of water Method Konbu Dashi (Kelp broth)


Wipe the konbu with a tea towel and place in water and leave for 30 minutes.


Place the water over medium heat and remove from heat just before it begins to boil. Set aside to cool. (Left over broth can be frozen and reused).



Yuzu dressing

Add soy, vinegar, yuzu juice and konbu dashi (from above) together and stir until all ingredients have combined.
Set aside.

Tofu

Slice silken tofu into cubes and place on serving dish/bowl.
Add 1 tablespoon of grated daikon, ½ teaspoon of finely chopped spring onion and pinch of grated ginger on top of each tofu.
Add yuzu dressing into serving dish/bowl and serve. Serve with sliced avacodo, okura (Lady’s finger) and cherry tomatoes.