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Cold Tofu with ‘Nattō’, ‘Takuan’ & Kimchi
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Chef :
Hiroko ListonCold Tofu with ‘Nattō’, ‘Takuan’ & Kimchi
When I am too tired to cook anything on a hot day, ‘Hiyayakko’ is a go-to dish. ‘Hiyayakko’, a Japanese dish of chilled Tofu, can be enjoyed with a variety of toppings. Today I added a mixture of ‘Nattō’ (Fermented Soy Beans), ‘Takuan’ (Japanese Pickled Daikon) and Kimchi. It is a filling and satisfying dish to me.
Ingredient
Food ration :
1 ServingCooking time :
5 minutes
1 container
Nattō *with sauce and mustard
2 tablespoons
Kimchi *cut into small pieces if large
300 g
Silken Tofu
Cooking instructions
* Step 1
In a small bowl, mix Nattō with the sauce and mustard that are most likely included in the container. Add Spring Onion, Kimchi and ‘Takuan’, and mix to combine.
* Step 2
Remove excess water from Silken Tofu, place in serving bowl OR plate, cover with the Nattō mixture, sprinkle with some Toasted Sesame Seeds, drizzle with some Soy Sauce if required, and enjoy.
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