Japanese Cold Silken Tofu - Hiyayakko Recipe
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- Опубліковано 10 чер 2024
- In this video, I'm going to show you how to make Hiyayakko, an authentic cold tofu salad recipe. It's the perfect way to cool yourself off on a hot summer day. Traditionally, the soft, delicate, chilled silken tofu is served topped with katsuobushi, scallions, ginger, and soy sauce, but I also have a few modern variations to show you to get your creative juices flowing. So if you're searching for new summer tofu recipes or simply want a taste of Japanese summer, give this easy side dish a try!
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✚ RECIPE ✚
HIYAYAKKO WRITTEN RECIPE ▶ norecipes.com/hiyayakko-cold-...
✚ INGREDIENTS ✚
1 package silken tofu (350-400 grams)
1/8 teaspoon salt
4 grams katsuobushi
1 scallion (finely chopped)
10 grams ginger (peeled and grated)
2 teaspoons soy sauce (to taste)
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INDEX:
0:00 Intro
1:24 Traditional Hiyayakko
3:57 Kimchi Natto Hiyayakko
5:14 Caprese Tofu Salad
6:02 Taste Test
#coldtofu #tofurecipes #summerrecipes #japaneserecipe - Навчання та стиль
![Hiyayakko ( Cold Tofu ) FIVE! [ Easy Tofu Recipe ]](http://i.ytimg.com/vi/z0_cYShLqiI/mqdefault.jpg)
![Hiyayakko ( Cold Tofu ) FIVE! [ Easy Tofu Recipe ]](/img/tr.png)
I found House Foods "Extra Soft Tofu" at an Asian market; the texture is so light! Hard to even think of it as tofu.
I topped it with Rayu, toasted sesame paste, soy sauce, and sushi ginger. It's got everything you could want in a refreshing snack. Skirting the line between savory and sweet, and the chili and ginger is lighting up my palate! Thanks for the awesome inspiration.😋
I'm so glad to hear you were able to find it! It's the best tofu House sells in the US. I'm working on a recipe for silken tofu, but it's still not quite there yet. Love the combination of toppings you used! Kinda like a refreshing tantanmen with tofu.
Fantastic dish Marc. Ive only made a tofu dish one time. It was cut very thin, salted, dried and then soaked in Asian flavors then seared at a very high heat. It was fantastic. Great video my friend. 👍
That sounds great 🥰 Marc has many fried tofu recipes to check out and I love them all. This is the one that got me started ua-cam.com/video/4YUlUSvAThs/v-deo.html
Thanks Ron! Sounds like that might have been firm tofu. Silken has a totally different texture. More like a soft egg custard. Not great for grilling, but really good for dishes like this.
Thanks!
The traditional one brought back a lot of summer memories for me, man...natsukashiiiiii!!
The other who types were FASCINATING too! All the scene changes and angle changes....it's beautiful, and I know how mendokusai this was to film. Otsukare sama, Shinyuu!!
Bammmmmmmmmmmmmmmmmmm
@@MarktheShark808 Hugs!
Thanks man, hiyayakko is a pretty boring dish so had to find ways to make it more interesting🤣
These all look amazing Marc. I’ve never considered eating silken tofu that wasn’t a dessert. Now I will!
Take care,
Annette 🌺
Until fairly recently I've never considered using silken tofu in a dessert 🤣
Made the traditional and caprese style tonight (couldn't bring myself to do natto 😅 - maybe next time). The caprese style is sooo good!! Perfect for a warm day.😋😋😋
Happy to hear you enjoy it! Natto's definitely an acquired taste, but if you can get past the slimy texture, the kimchi helps smooth over the funky smell.
I was just thinking about this dish! It finally hit 80 degrees F where I live and started craving a refreshing summer meal! Uploaded this at the perfect time 🎉
Hahaha glad my timing was good!
Ooh, you reminded me how much I adore cold tofu! Never heard of this Japanese version, though. Can't wait to try it!😋🤍
How do you normally have it?
@@NoRecipes I eat it with sesame paste or peanut butter, toasted sesame oil, chili oil, soy sauce, and scallions. The recipe came from a Chinese cookbook.
@@kathcares 🤩 that sounds like a fantastic combo...... But this got me thinking I think silken tofu could be a good sweet too..... PB + Bananas + maple syrup?...... raspberries + cocoa powder + sweetened condensed milk?
Thank you so much for this video. I have been trying to find ways to eat tofu without turning on the stove.
You're welcome! This should open up a lot of doors for you. The trick is to top the tofu with something flavorful.
@@NoRecipes I am a Midwest girl but now in Seattle - the Asian markets are fantastic but I don't know the flavors yet. I am binging your channel 😊
Definitely making the natto x kimchi one. i have tried the other two but not this combination. Thanks!
You're welcome! I hope you enjoy it!
I made the natto kimchi combination tonight and it was good! It mellows out the strong natto flavor and gives a nice crunch.
Happy to hear you enjoyed it Christopher!
Wowww semma suupper 👏🥰🎉
People outside Japan think I am a weirdo when I mention it, but I love natto!
No weirder than eating curdled milk with blue mold on it (blue cheese), or drinking spoiled grape juice (wine). 🤣
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Hi my friend woooow thanks not a good eatier with tofu 😊
Is it possible to substitute the ginger for Wasabi
That sounds delicious! Go for it!
Yes absolutely! Wasabi is another common topping on hiyayakko.