Hiyayakko Cold Tofu Salad 3 Ways - Japanese Cooking 101

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Chop the shiso leaves. Mix the tuna, shiso and mayonnaise in a bowl. Spoon the tuna mixture onto the tofu and add a little soy sauce on top.
2. In a frying pan over medium-low heat, cook the sesame oil and baby anchovies until crispy. Take off the heat and stir in the thinly sliced green onion and grated ginger. Spoon the anchovy mixture onto the tofu and add a little soy sauce on top.
3. Slice the cucumber very thinly, sprinkle with salt and leave for 5 minutes. Squeeze out the water. Remove the pit from the pickled sour plum and chop the flesh into a paste. Combine the cucumber, plum paste and sesame seeds. Spoon the cucumber mixture onto the tofu and add a little soy sauce on top.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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