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Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Hiyayakko with Komatsuna and Ginger

Friday, December 17th, 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.

tags: Komatsuna  Soy Sauce  Tofu  Shoga 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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