Hiya Yakko
18 ingredients
11 steps
Ingredients
- 10 ounces japanese soft tofu
- 1 teaspoon black sesame seed
- 2 tablespoons scallions, chopped
- 2 tablespoons gingerroot, grated
- 1 red radishes, thinly sliced (1-inch bunch) or 1 bunch daikon sprouts (1-inch bunch)
- 2 tablespoons nori fresh seaweed, julienned
- tamari soy sauce
- Garnishs optinal
- minced garlic
- fresh wasabi, grated
- wasabi paste
- grated daikon radish
- hot mustard
- diced chives
- carrot
- grated cucumber
- diced cheese
- sesame butter
Directions
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1Cut the tofu into 4 portions, drain,and chill.
-
2Place tofu in small bowl.
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3Sprinkle seeds over tofu. 1/4 tsp per bowl.
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4Place scallions in small mound on tofu. 1/2 tbsp each.
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5Do the same with the ginger.
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6Lay the sliced radishes/sprouts on the top.
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7Garnish with the Nori.
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8Serve Immediately with tamari.
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9IF you have not used tofu before or are just starting do not blame me if you spit this across the room and go Yuck. This is for advanced tofu palates. That being said it is very nice for advanced palates.
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10NOTE: mix the carrot with daikon or cucumber.
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11Sauces: mirin shoyu, Chinese oyster sauce [use vegetarina version posted on zaar], basic chinese or Japanese sauces, Miso toppings, nut or seed toppings.
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