Hiya-Yakko and Yu-dofu japan style

The mother & white
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Ingredients (for 4 servings)

Hiya-yakko

・ 2 fruits large white

Cover:
• 1 small cucumber
• 1 small Eggplant
• 1 green pepper
・ 1 thread Ginger (about 2-3 cm)

The spicy sauce:
• 3 tablespoons chilled dashi broth (or water)
• 3 tablespoons soy sauce
Sugar 1 Teaspoon •

Yu-dofu

・ 2 fruits large white

Additional materials:
・. 25 scallions (Negi)
・ 1 thread Ginger (about 2-3 cm)
・Parutan Katsuo-Bushi (bonito)

Soy sauce as a condiment

The preparation of the

Hiya-Yakko tofu: cut the measure 3 cm shaped and then place the tofu in a bowl with cold water.
While waiting for the cold tofu, prepared materials Taburannya. Cut chopped cucumbers, eggplants and green peppers with a size of about 5 mm. Peel the ginger and chop.
Spice sauce ingredients: cold water or dashi, soy sauce and sugar.
Shortly before serving you drain the pieces of tofu, and then the layout on the top plate. Give vegetables of pieces of on it and then pour the broth and spices.
Yu-Dofu:, Cut the shape of tofu cubes the size of approximately 3-4 cm. place in the mud clay pots / enough filled the submerged and then on medium heat boil water. When it boils, reduce the heat and cook for another 1-2 minutes.
While the tofu is cooking, prepare the filling of ingredients. Finely chopped Leek during Jahenya peeled and then grated.
If the new year already evenly, the pieces out on a plate or in a bowl with a strainer or a fork SODET raise the heat. Serve with soy sauce and Katsuo-Bushi rubbed as a supplement of the grated ginger and spring onions in slices.

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Ditulis oleh Unknown pada tanggal Sunday, August 21, 2016