Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.
日式凉拌豆腐(冷奴)

日式凉拌豆腐(冷奴)

  • Recipe parson20160119 26781 hqf99x 1人份
评分: by 26 人
Star recipeStar recipeStar recipeStar00Star00
点击以评分:

炎炎夏日,一份美味的日式凉拌豆腐能给您带来些许清凉。日式凉拌豆腐主料是一块新鲜的豆腐,将其用鲜味浓郁的酱油和酱汁调味,这通常是日本春夏最热的那段时间人们常吃的料理。这是一道非常简单快捷又营养丰富的家常凉菜,非常适合作为午餐或晚餐上的小菜,即使作为两餐之间的小食也是不错的选择。

材料

tofu
spring onions
grated ginger
bonito fish flakes
soy sauce

做法

  1. Keep the tofu chilled in the refrigerator until you are ready to cut it into sizes for serving. Make each serving approximately 6cm wide and 4cm high.

  2. Prepare the spring onion by washing it then finely slicing into small pieces. You can also grate some fresh ginger here to compliment the spring onion.

  3. Place the block of tofu on a small dish and garnish the top with your sliced spring onion, grated ginger and a handful of katsuo-bushi. Finish with a small amount of soy sauce, but not so much as to distract from the delicate soy flavour.

小贴士

• The tofu that you use for making Hiyayakko is very important. Fresh tofu is the best option as it will be ready to use immediately and has a delicious flavour.

• If you are using fresh tofu that comes packaged in a liquid, rinse the block of tofu in clean water a few times before you cut it.

• You can try other toppings for Hiyayakko such as Japanese karashi mustard, shiso leaves or a citrus flavoured soy sauce called ponzu.

• In Japanese, Hiya means cold and Yakko is an old term which means to cut something into cubes.

Ingredients20160119 26781 1qjvetq

材料购买

全部添加