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Hiyayakko is a simple cold tofu dish with soy sauce and toppings enjoyed as a classic in Japan. It’s a perfect dish on a hot day or whenever you want something to freshen up your palate.
Japanese chef Mugiraisu (@HG7654321) recently came up with a unique hiyayakko recipe that has been getting viral praise online.
These special toppings that Mugiraisu uses in this recipe turns a mundane hiyayakko into one stylish and tasty dish. Take a look.
"If you add to basil sauce and grated cheese to tofu, it's super delicious!"
Who would have thought these three would go so well together? Adding the mild flavor of parmesan cheese and refreshing basil sauce on top of plain tofu creates such amazing chemistry.
The bright green color of basil sauce is a great touch to make you feel the summer season, too. If you add some tomatoes on the side, that’s a perfect tapas dish for your guests.
On the post, there were many comments from the people being blown away by the recipe: “This is a must try! I’m going to look for basil sauce immediately” and “it’s such a simple recipe, but looks almost like a professional dish in a restaurant menu!”
You can use either soft or medium-hard tofu for this dish. Definitely give it a try to spice up your tofu menu.
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Does gourmet food use bottled dressing and an American copy of parmesan, which should come from Italy and be freshly grated?
Congratulations! Finally a gourmet chef found out that, with squinted tastebuds, tofu has has a somewhat similar texture and a somewhat similar taste to mozzarella. If you then add tomatoes, something with a somewhat similar taste to basil and something with a somewhat similar taste to parmesan, you can get something that tastes somewhat similar to caprese. News at eleven, broadcast at a random television in your local Aeon market.
Does gourmet food use bottled dressing and an American copy of parmesan, which should come from Italy and be freshly grated?
No, but that's pretty much the closest you can get to real basil and real parmesan in a typical Japanese supermarket. Sad but true.
gaijintraveller - have to agree.
What's even remotely "gourmet" about the mentioned low quality parmesan cheese.
And bottled pesto/basil sauce?
But the killer in this article is Who would have thought these three would go so well together?
Well, in fact millions of people use tofu as a base solid for any number of dishes using any number of ingredients.
Dressing up tofu in a non-traditional Japanese way is hardly unique.
Good idea and will try making it myself. Many are adding olive oil to Miso soup so not a stretch to try this combo!
Basil is super-easy to grow in summer. No need to buy ‘basil sauce’ , whatever that is - it just looks like basil in olive oil, maybe a few other condiments in there like garlic, salt, pepper.
Costco has blocks of Italian Parmesan, we’re never without.
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