December 15, 2016

Hiyayakko (Cold Tofu)/冷奴(ひややっこ)

As part of lunch today, I made hiyayakko, using momen (firm) tofu, two naga negi, and a packet of katsuobushi (dried bonito shavings).

I later sprinkled some soy sauce.

I found four yuzu hiding in the basket in the living room. I decided to make instant ponzu with them.

Equal amounts of yuzu juice, soy sauce, and dashi (water + instant dashi), plus a packet of katsuobushi
I'm going to use it for lunch tomorrow. My parents are not familiar with ponzu, and I hope they will like my instant ponzu.

Ace, still not in good condition.
I have constant supply of naga negi, daikon, cabbage, and Chinese cabbage from my father...

You should know how hard it is to keep on consuming all of these vegetables!

Yuzu fruits on the tree in the yard around the house:

We are going to put some of them in the bathtub on the winter solstice.

The fig tree has already lost all of its leaves.


diu said...

We do not have Yuzu nor Ponzu is being imported. The dollar is expensive here in Brazil.A shame the ponzu and very tasty for salads.Hiroyuki the dog and his how he calls.

Hiroyuki said...

diu: Are you sure about ponzu not being imported to your country? Well, any citrus fruit can be a good substitute. The dog's name is Ace and he's 15 years old. He barks very strangely even at midnight. I think he has gone senile.

Amy said...

The instant ponzu looks just fabulous. One of my dreams is to make homemade ponzu and keep it through the year to use. Many American salad dressings are creamy and fatty; while they're occasionally nice, I'm trying to cut down on fat in my diet. I've recently found that ponzu makes a fantastic, refreshing salad dressing. Apparently one can have yuzu grown in California shipped within the US, but at $45 plus shipping, and with the season coming to an end, I think I'll have to wait until next year to make ponzu. Next time I go shopping at the Japanese market, though, I'll look for yuzu and try your version of instant ponzu!

Hiroyuki said...

Amy: I think the flavor is yuzu is overrated. Any citrus fruit can be a good substitute. I hope you make flavorful and aromatic ponzu using your favorite citrus fruit, referring to this recipe, for example:

Amy said...

You are absolutely right, I should just give it a try! Your recipe looks fantastic, and I already have the rest of the ingredients, so I'll give it a go. I may try a mix of lemon, lime, and grapefruit juices - I have a feeling that grapefruit juice would be good in ponzu. I'll let you know how it goes!

Sissi said...

I had no idea what to do with matcha salt... I bought it last year and even didn't open the package (I admit I sometimes do it with Japanese "mysterious" food products!). Thank you for the suggestion. I haven't made tempura for ages... so it will be nice to have it again.
PS I think yuzu is exceptional but in terms of aroma, especially the yuzu rind! No citrus (European at least) compares at this point. On the other hand I also find some Japanese mikan also much more aromatic than south-European.... (nut nothing beats yuzu zest!). I often make raimu koshou using lime zest instead of yuzu one and while the taste is quite good, the aroma is non existent in comparison...

Hiroyuki said...

Sissi: I agree with you about the yuzu rind having its exceptional aroma, but then again, every other citrus fruit has its own special aroma!