Tofu with Bonito and Ginger (Hiyayakko)

>> Tuesday, August 2, 2011

Tofu with Bonito and Ginger (Hiyayakko)

We've enjoyed this dish as an appetizer at one of our favorite Japanese restaurants, and finally decided to re-create it at home. This is also a great dinner for a hot night when it's unthinkable to even turn on a stove. Experiment with the size of grater you use so that the ginger root doesn't get all tangled in the teeth, as it did on Angela's first attempt. Alternatively, you can buy a jar of grated ginger at many stores.


1 pound extra firm cold tofu, drained
1/4 cup scallions, green onions, or chives, finely chopped or sliced
1 tablespoon fresh ginger root, finely grated
1/4 cup dried Bonito (fish) flakes
Soy sauce

Cut the tofu into 1 inch cubes and place in a serving dish. Place a dot of grated ginger on top of each cube. Immediately before serving, sprinkle the bonito flakes carefully on top of each piece of tofu, then top with the scallions or chives. Serve with soy sauce for dipping.


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