Chilled Hiyayakko Tofu With Salty Scallion Sauce Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu Chilled Hiyayakko Tofu with Salty Scallion Sauce Share its first Cooksnap! I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu I was just watching my husband making this dish. You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu Ingredients 1 if they are thin you need 4 of them Green onions or scallions 1 block Firm tofu 1 tbsp Sesame oil 1/2 tsp Salt 1 add (to taste) black pepper 1 if they are thin you need 4 of them Green onions or scallions 1 block Firm tofu 1 tbsp Sesame oil 1/2 tsp Salt 1 add (to taste) black pepper Cooking Instructions 1 Chop scallions finely and mix them with 1 tablespoon sesame oil, 1/2 teaspoon salt and some black pepper in a bowl. Put the bowl in the fridge to rest. 2 Drain the tofu well and cut into bite size pieces. Put 1 on the top of tofu to serve. 1 Chop scallions finely and mix them with 1 tablespoon sesame oil, 1/2 teaspoon salt and some black pepper in a bowl. Put the bowl in the fridge to rest. 1 Chop scallions finely and mix them with 1 tablespoon sesame oil, 1/2 teaspoon salt and some black pepper in a bowl. Put the bowl in the fridge to rest. 2 Drain the tofu well and cut into bite size pieces. Put 1 on the top of tofu to serve. 2 Drain the tofu well and cut into bite size pieces. Put 1 on the top of tofu to serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki Chilled Tofu With Tomato Chilled Tofu With Tomato I wanted to make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over. You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu cookpad.japan Chilled Tofu with Sesame-flavored Kimchi Chilled Tofu with Sesame-flavored Kimchi I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu. My family loves this tofu! You won't be able to stop eating it. The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920 cookpad.japan Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan Hiyayakko Chilled Tofu Hiyayakko Chilled Tofu I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu. No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925 cookpad.japan Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki Hiyayakko - Chilled Tofu Hiyayakko - Chilled Tofu When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko! Yuki Chilled Tofu With Tomato Chilled Tofu With Tomato I wanted to make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over. You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu cookpad.japan Chilled Tofu With Tomato Chilled Tofu With Tomato I wanted to make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over. You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu cookpad.japan Chilled Tofu with Sesame-flavored Kimchi Chilled Tofu with Sesame-flavored Kimchi I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu. My family loves this tofu! You won't be able to stop eating it. The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie cookpad.japan Chilled Tofu with Sesame-flavored Kimchi Chilled Tofu with Sesame-flavored Kimchi I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu. My family loves this tofu! You won't be able to stop eating it. The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920 cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. 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