The Japanese dish of hiyayakko can be exuberant, decadent, even sensual. It is also, essentially and unabashedly, a chilled block of silken tofu with toppings.
In Japan, hiyayakko is typically mounded with grated ginger and chopped scallions and drizzled generously with soy sauce or ponzu. Optionally, you could add a handful of katsuobushi for more smoky-savoriness and that signature fluff, or toasted sesame seeds for their nuttiness and crunch. Other traditional Japanese toppings include thinly sliced shiso leaf,, and grated daikon. One of my favorite summertime hiyayakko is a few pods of fresh okra chopped crosswise into thin sections.
A composed hiyayakko can go in endless directions, depending on your mood and energy level. When it comes to toppings, it’s all about contrasts. Generally, the toppings should have a strong flavor, bring plenty of salt or soy sauce, and offer textural contrast. They should also be piled high, in my opinion, in a manner befitting a Gibson Girl.
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
This Is a Silken Tofu Appreciation ArticleFive very good reasons to always keep silken tofu around. Y'all got any POC left on y'all staff Made my mouth water...! Silken Tofu makes a nice chocolate pudding..just mix with melted chocolate...!
Source: bonappetit - 🏆 482. / 51 Read more »
Anyone Who Cooks Tofu Should Invest in a Tofu Press'I don’t know if I ever really drained my tofu correctly before I had a tofu press' — senior copy editor at Eater Emma Alpern (theygotemma)
Source: Eater - 🏆 368. / 59 Read more »
Tempeh vs. Tofu: Which Plant-Based Protein Is Healthier for You?Tempeh vs. Tofu? Here Are the Differences to Keep in Mind, According to a Dietitian
Source: PreventionMag - 🏆 141. / 63 Read more »
Marinated Tofu Steak Sandwiches Recipe on Food52When I eat meatless, the point is not for my protein to mimic flesh. Still, one of my favorite vegetarian main options is tofu, and even when I buy extra-firm, I always find it a bit yielding. Unless I’m using paper-thin white bread, the first bite of my favorite veggie sandwich tends to squish the tofu in a most unsavory way. Indeed, cubing the tofu and breading it in a cornstarch or panko mixture gives the protein a bit of crunch, but when I’m looking to impart some real texture to my tofu, I freeze it. Perhaps you’ve been confronted with this trick accidentally, after tossing a soon-to-expire hunk of tofu in the freezer for freshness? The color might have gone yellow, the block itself might’ve looked slightly wrinkled. I hope if this happened that you didn’t chuck it. Because frozen (and then defrosted and cooked) tofu takes on a decidedly unique texture that makes for excellent chow. When placed in the freezer, the water in tofu—each block is about 85-90% water, depending on the firmness—turns to ice, which changes the landscape of the protein structure. When that ice is then defrosted and drained, the tofu’s texture completely changes. The end result is significantly spongier than you’d typically find the block of bean curd—we’re talking less tough than steak or chicken or even seitan, but firm and chewy nonetheless. But that texture is just the beginning. Japanese cooks utilize frozen tofu in a dish known as Ichiya-dofu, or Night-Dried Tofu, where defrosted tofu is simmered in a dashi-based liquid. The tofu is cooled in the liquid, where it shows its true potential. The tofu’s new spongy texture also applies to its ability to absorb sauce. Where even the best-pressed tofu still can never seem to soak up much marinade or sauce, frozen and re-pressed tofu takes on flavored liquid willingly. You’ll be delighted to find that instead of pouring your favorite stir-fry sauce or saucy glaze over cooked tofu, as the ingredients cook together, the tofu will suck it ri
Source: Food52 - 🏆 113. / 63 Read more »
25 Tofu Recipes to Treat Your Curd the Way It DeservesFrom mapo tofu to vegan carbonara, these recipes prove tofu is so much more than a bland substitute for meat.
Source: seriouseats - 🏆 410. / 53 Read more »