Steps to Make Ultimate Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, hiyayakko - cold tofu with tiny sardines (chirimen jako) and green onion. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion. You can also make this using shirasu. For a vegan or vegetarian version, you can definitely skip katsuobushi and top with tomatoes or other vegetables. Right before you eat, you would drizzle a little bit of soy sauce, Ponzu, or Mentsuyu (noodle soup base) over the tofu.

Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook hiyayakko - cold tofu with tiny sardines (chirimen jako) and green onion using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion:

1. Get 1 block Tofu
2. Get 2 tbsp Chirimen jako
3. Take 1 Green onions
4. Prepare 1 White sesame seeds
5. Take 1 Ponzu
6. Get 1 tsp Sesame oil

Tofu has been eating as it is (no cooking) for years, especially for chilled tofu. First sauteing chirimen jako without oil eliminates the fishy taste.; Shirasu can substitute for chirimen jako.; If dashi is not available, put a piece of kombu kelp in water. If kombu kelp is not available, water by itself can be used. The dashi used to heat up tofu can be used for other dishes.; For both hiyayakko (cold tofu with topping) and nukuyakko or nuruyakko (warm tofu with topping.

Steps to make Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion:

1. Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy.
2. Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds.
3. Basic Okara -.
4. Simmered Squid and Daikon Radish -. - - https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish

If kombu kelp is not available, water by itself can be used. The dashi used to heat up tofu can be used for other dishes.; For both hiyayakko (cold tofu with topping) and nukuyakko or nuruyakko (warm tofu with topping. Izakayas are most commonly described as Japanese "gastropubs", probably because of the equal emphasis on booze and food. Japanese like this salty, semi-dried tiny hatchling fish called "shirasu" シラス or "chirimen jako" 縮緬雑魚. The difference between these two may be regional and/or degree of dryness but they appear to be essentially very similar.

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