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Title: Hiya Yakko (Cold Tofu)
Categories: Side Tofu Japanese Hawaii
Yield: 8 Servings
| 2 | Blocks tofu | |
| Chipped ice | ||
| Parsley or other greens, | ||
| Minced | ||
| SAUCE: | ||
| 6 | tb | Soy sauce |
| 3 | tb | Mirin (sweet rice wine) |
| 3 | tb | Water |
| 1 | ts | Dashi-no-moto |
| SAUCE VARIATIONS: | ||
| Goma Joyu (sesame shoyu | ||
| Sauce) | ||
| 3 | tb | Soy sauce |
| 2 | ts | Sugar |
| 1 | tb | Mirin |
| 1 | tb | Toasted, ground sesame seed |
| 1/4 | ts | Ginger juice |
| Ume Joyu (pickled plum and | ||
| Shoyu sauce) | ||
| Mash one umeboshi (pickled | ||
| Plum through strainer), add | ||
| To 1 tb soy sauce | ||
| Ponzu | ||
| 5 | tb | Shoyu |
| 2 | tb | Mirin |
| 3 | tb | Lemon or lime juice |
| 1 | tb | Orange juice |
| 1 | ts | Dashi-no-moto |
| CONDIMENTS: | ||
| Green onion, minced | ||
| Hanakatsuo (bonito flakes) | ||
| Grated lemon rind | ||
| Kiri nori (nori cut into | ||
| Slivers with scissors) | ||
| Shichimi togarashi (chili | ||
| Pepper) | ||
| Lemon or lime juice) |
Cut tofu into 2 X 1.5 inch rectanles. Place ice in glass bowl; arrange tofu over ice. Garnish with parsley and chery or radish slices, finely sliced cucumber with skin, or finely shredded shiso leaves.
To serve, place bowl of tofu in center of table. Serve sauce in individual sauce dishes. Garnish with desired condiments. Dip tofu into sauce.
Recipe courtesy of "The Legacy of Japanese in Hawaii: Cuisine" From: lara@hawaii.edu (Lara Mui)
From: Sam Lefkowitz Date: 04 Sep 97 Home Cooking Ä
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