Japan Sake and Shochu Makers Association | JSS
Silken tofu and Yamagata-style dashi make a mellow “dashiyakko,” a gentle tasting snack using tofu. Yamagata Prefecture dashi is so famous that it is sold at convenience stores and supermarkets these days. This Yamagata-style inspired cold tofu is simple and easy, so you can make it with ingredients you have at home! The salted kelp and ginger give it an elegant flavor, which makes it perfect with a glass of fruity types, light and smooth and rich types of sake. These types of sake help bring out the best of these ingredients!
| 1 piece silken tofu |
| 2 okra |
| 1 myoga (Japanese ginger) |
| 1/2 an eggplant |
| 1/2 a cucumber |
| 2 green perilla leaves |
| (A) 1/2 teaspoon of grated ginger |
| (A) 1 tablespoon of mirin |
| (A) 1 tablespoon of soy sauce |
| (A) 3g of salted kelp |
Step 1: Boil the okra and cut into 5mm cubes. Cut eggplant and cucumber into 5mm cubes, and chop the green perilla leaves and myoga (Japanese ginger). Soak eggplant in water to remove the scum and drain well.
Step 2:
Place (Step 1) and (A) in a bowl and mix well.
Step 3:
Cut silken tofu into thirds, place in a bowl, and garnish with (Step 2).
Tip: *Yamagata’s “dashi” is so major that it is sold commercially, but each household has its own way of making it. Ingredients can be made from whatever you have at home.
