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Print this Recipe    Hiya Yakko

HIYA YAKKO (Cold Tofu)
Serves 6-8

2 blocks tofu
chipped ice
parsley or other greens, minced

green onion, minced and rinsed
hanakatsuo (bonito flakes)
grated lemon rind
kiri nori (nori cut into slivers with scissors)
shichimi togarashi (chili pepper)
lemon or lime juice

Cut tofu into 2 x 1 1/2 inch rectangles. Place ice in glass bowl;
arrange tofu over ice. Garnish with parsley and chery or radish
slices, finely sliced cucumber with skin, or finely shredded shiso
leaves.

To serve, place bowl of tofu in center of table. Serve sauce in
individual sauce dishes. Garnish with desired condiments. Dip
tofu into sauce.


Sauce

6 Tbsp soy sauce
3 Tbsp mirin (sweet rice wine)
3 Tbsp water
1 tsp dashi-no-moto


Goma Joyu (sesame shoyu sauce)
Yield: 1/3 cup

3 Tbsp soy sauce
2 tsp sugar
1 Tbsp mirin
1 Tbsp toasted, ground sesame seed
1/4 tsp ginger juice


Ume Joyu

1 umeboshi (pickled plum), mashed
1 Tbsp soy sauce


Ponzu
Yield: 3/4 cup

5 Tbsp shoyu
2 Tbsp mirin
3 Tbsp lemon or lime juice
1 Tbsp orange juice
1 tsp dashi-no-moto

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