Saturday, December 18th, 2010
Hiyayakko is such a simple dish that it doesn't really need directions but it's a great side dish that goes with almost anything so I thought it was worth talking about. It's literally just tofu, some toppings and soy sauce. The most popular way to eat it is with
katsuobushi, myoga, ginger and soy sauce. I like to mix it up every now and then so this time I decided to top it with
komatsuna, a little ginger and soy sauce. If you ever get handmade tofu, I think the best way to eat it is simply with grated ginger and soy sauce.
Boil the komatsuna without cutting off the ends. Cook for about about 3 minutes. This makes it easier to keep it together and cut it later.
Drain the komatsuna and cool with cold water.
Grate about 1/2 an inch of ginger. You don't need a lot, about a 1/8 of a teaspoon per serving.
After squeezing out the water, cut it up into 1 inch wide pieces. 1 stalk is more than enough for 3-5 servings.
Use pieces from different parts of the komatsuna, and top with ginger and drizzle soy sauce on top.
