Chilled Tofu (Hiyayakko) 4 Ways

Step 1: Instead of the ginger-bonito topping, make this topping for all four chilled tofu pieces prepared in main step 1. Pour the two cups boiling water over the aburaage (1 sheet) to remove excess oil, then drain and squeeze carefully once cool enough to handle. Halve the sheet lengthways and cut crosswise into 5 mm strips.

Uses 1 sheet aburaage for the aburaage-perilla alternative · 2 cups boiling water for the aburaage-perilla alternative

Step 2: Heat a dry frying pan over medium-high heat. Add all the drained aburaage strips and turn until lightly browned on both sides. Remove from the pan and let cool; do not burn the strips.

Uses Drained sliced aburaage

Step 3: Wash and finely julienne the four perilla leaves. Divide the perilla and cooled toasted aburaage equally over the four chilled tofu pieces, one leaf and a quarter of the toasted strips per piece. Serve with the ponzu dressing separately.

Uses Four chilled tofu pieces · Cooled toasted aburaage · 4 perilla leaves (finely julienned) · Ponzu dressing for the aburaage-perilla alternative, as desired

Step 1: Instead of the ginger-bonito topping, make this topping for all four chilled tofu pieces from main step 1. Mix the four teaspoons prepared liquid dashi, teaspoon soy sauce (1 tsp) and teaspoon mirin (1 tsp) in a small serving bowl; keep this sauce separate for serving.

Uses 4 tsp prepared liquid dashi for the mentaiko-okra alternative · 1 tsp soy sauce for the mentaiko-okra alternative · 1 tsp mirin

Step 2: Wash all five to six okra with clean water and make a tiny incision in the side of each with a knife.

Uses 5-6 okra (about 50 g) · Water for washing, blanching and cooling okra, only for the mentaiko-okra alternative

Step 3: Bring separate water to a boil in a saucepan. Add the pinch of blanching salt and all the prepared okra.

Uses Washed incised okra · Water for washing, blanching and cooling okra, only for the mentaiko-okra alternative · 1 pinch salt for the okra blanching water

Step 4: Boil the okra for one to two minutes until softened but still holding its shape.

Blanch okra · 2 minUses Okra in boiling salted water

Step 5: Drain the blanched okra and cool promptly under cold running water, then drain well.

Uses Blanched okra · Water for washing, blanching and cooling okra, only for the mentaiko-okra alternative

Step 6: Remove each cooled okra’s stem end and cut crosswise into 2 mm slices; their natural stickiness helps the topping bind.

Uses Cooled drained okra

Step 7: Use the commercially prepared mentaiko sold for ready-to-eat use, thawed in the refrigerator if frozen. Break its thin skin and scrape the seasoned roe into a clean bowl, discarding the skin.

Uses 1 commercially prepared ready-to-eat mentaiko roe sack, about 30 g, for the okra alternative

Step 8: Mix all the sliced okra and scraped mentaiko roe thoroughly so the roe is evenly distributed.

Uses Sliced blanched okra · Scraped ready-to-eat mentaiko roe

Step 9: Divide the complete mentaiko-okra mixture equally over the four chilled tofu pieces from main step 1.

Uses Four chilled tofu pieces · Mixed mentaiko-okra topping

Step 10: Serve the four topped tofu portions immediately with the reserved dashi-soy-mirin sauce separately, to pour over as you eat.

Uses Four chilled tofu portions with mentaiko-okra topping · Reserved dashi-soy-mirin serving sauce

Step 1: Instead of the ginger-bonito topping, make this topping for all four chilled tofu pieces from main step 1. Wash and dice the 40 g eggplant into 5 mm cubes. Heat the teaspoon sesame oil (1 tsp) and separate half-teaspoon cooking oil (½ tsp) in a small pan over medium-high heat. Add all the eggplant and sauté for one to two minutes until wilted.

Wilt diced eggplant · 2 minUses 40 g eggplant (diced to 5 mm cube) · 1 tsp sesame oil · ½ tsp oil

Step 2: Mix the three tablespoons prepared liquid dashi, half-teaspoon miso (½ tsp), quarter-teaspoon sugar (¼ tsp) and quarter-teaspoon chilli bean paste (¼ tsp) into the wilted eggplant. Bring to a boil, mixing until the miso is incorporated and the eggplant is cooked and tender.

Uses Wilted eggplant in cooking oils · 3 tbsp prepared liquid dashi for the miso-eggplant alternative · ½ tsp miso · ¼ tsp sugar · ¼ tsp chilli bean paste for the miso-eggplant alternative

Step 3: Turn off the heat and let the cooked miso eggplant topping cool for the chilled tofu.

Uses Cooked miso eggplant topping

Step 4: Divide all the cooled miso eggplant equally over the four chilled tofu pieces from main step 1 and serve promptly.

Uses Four chilled tofu pieces · Cooled miso eggplant topping