During the summer you can find hiyayakko (cold/chilled tofu) at izakaya (pubs) or as a side dish to a teishoku (set meal)...the traditional version is topped with grated ginger, katsuobushi (shaved bonito), chopped green onion and eaten with a splash of shoyu.I saw this new version on someone's blog (which for the life of me, I can't remember, sorry!)...if this is your version and I commented on it, please let me know so I can acknowledge you....the blogger had kim chee on their hiyayakko....I adapted it and added some chopped okra...delicious!
This other version I adapted from one of my Japanese cookbooks...chop up some okra and splash it with some ponzu (citrus soy sauce).We've been eating these two versions for meat-less dinners along with salads...what have you been enjoying this summer?
