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Bob & Angie> Recipe
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Tofu
Asatsuki
Shiso
Myoga
Yuzu |
Basic Recipes
Hiyayakko
Ingredients (for 4 servings)
2 blocks tofu (cotton-type), Seasonings; Asatsuki (Thin
green onion), shiso (perilla), ginger, myoga, Sauce;
soy sauce, yuzu (citron) or Lemon juice. |
Mijingiri
Wasabi |
Preparation:
Wash tofu.
- Place tofu into a large bowl full of water. Make sure
not to break the tofu. Change water 2-3 times.
- Refill bowl with water and let tofu set in the refrigerator.
It needs about 2 hours to be completely chilled.
Prepare seasonings.
- Remove outer skin of asatsuki, slice very thinly.
- Stack shiso leaves tips together, roll them together
from the stem to top. Slice this roll very thinly.
- Peel and grate ginger.
- Remove 1 or 2 of the outer skins of myoga, cut mijingiri
style.
Prepare sauce.
- Add yuzu citron to soy sauce. Ponzu (ready made
citron mix) preserves well and convenient.
How to make:
- Remove tofu from refrigerator, cut both blocks of tofu
in half.
- Place it on the dishes,scoop out a spoonful sized hole in the
center on the each top.
- Garnish by filling holes with the asortment of seasonings.
- Add sauce just before eating.
Other variations include wasabi, kinome etc. for
seasonings. |
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| Wash tofu in a large bowl
full of water. |
Cut both blocks of tofu
in half. |
Scoop out a spoonful sized hole
in the center on the top. |
Garnish by filling holes with the
asortment of seasonings |
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Other Recipes
Yudofu
[ Japanese ] |
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