Dish with Blocks of Yakko
(click to enlarge)

Yakko / Hiyayakko


Japan   -   Yakko / Hiyayakko
Makes:
Effort:
Sched:
DoAhead:  		 18 oz
*
10 min
Topping		 A chilled block of tofu - about as simple as you can get, and the most popular tofu dish in Japan. Hiya means cold and Yakko refers to the white square emblem worn by the Yakko - servants to the Samurai in Edo period Japan.

18
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2
1
2
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2
1

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oz
---

t
T
---
T
T

---
Tofu block (1)
-- Topping (2)
Scallion
Ginger Root
Bonito Flakes (3)
----------
Soy Sauce
Mirin

-- Other toppings  
Karashi mustard (5)
Perilla Leaf (6)
Yuzu zest (7)
Myoga Ginger (8)
Okra slices
Plum paste
Make:   -   (10 min)
  1. Drain TOFU and cut into desired serving size blocks.
  2. Grate GINGER on the fine shredder side of your box grater. Slice SCALLION thin. Mix.
  3. Arrange Tofu on serving dishes. Pour Soy Sauce over the block, enough so there will be a shallow pool around the block. Pile some of the Scallion mix on top and sprinkle Bonito Flakes over that.
  4. Serve cold (see Serving / Eating). If mustard is used (or Wasabe or Horseradish), it can be offered on the side so individuals can mix a little into the soy sauce in their dish as they may desire.
NOTES:

  1. Tofu:

      Silken tofu is most used in Japan, but cotton tofu (regular soft tofu) may be used (cotton shown in photo). The block I use is 4x4x2 inches 18 oz (10x10x5 cm 500gm). I slice it in half so the halves are 1 inch (2.5 cm) thick, then cut the halves into quarters, or for buffet service quarter the quarters for 16 pieces. For details see our Tofu page.

  2. Toppings:

      Given here is the standard topping set. The amounts given are sufficient for a 4x4x2 block of Tofu. The measure of Bonito Flakes is lightly packed. Of course, you can feel free to use different proportions. Any of the "Other Toppings" can be used in whatever mix you please.

  3. Bonito Flakes:

      (Katsuobushi) These can be found in boxes or plastic bags in markets that serve a Japanese or Korean community. They are smoked, fermented and dried bonito fish shaved thinner than paper. Very expensive by the ounce but a little goes a long ways. For details see our Fish - Dried, Salted & Smoked page.

  4. Serving / Eating:

      Serve the portion size you wish in an appropriate shallow bowl, but deep enough to have a pool of soy sauce around the block. The way I eat this is to break the block up with chopsticks and use the pool of soy sauce as a dip.

  5. Karashi Mustard:

      This is hot Asian mustard, just mustard powder mixed with water - no vinegar.

  6. Perilla Leaf:

      A large heart shaped leaf of the mint family, much used as a flavorful garnish in Japan. For details see our Perilla leaf page. Available in the produce section of Korean or Japanese markets.

  7. Yuzu Zest:

      A yellow citrus fruit, pretty much unavailable outside Japan. Lemon zest or lime zest can be used as a slightly less aromatic substitute. For details see our Citrus page.

  8. Myoga Ginger

      Flower buds of a relative of ginger, used shredded as a garnish in Japan. It has a fairly mild gingery flavor. It is now grown in Australia and New Zealand for export to Japan, but is not grown in California, as far as I know. You might want to try a few shreds of Young Ginger. For details see our Ginger page.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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