Yakkodoufu is a very simple dish that you don’t even need to cook or use the stove. It’s a cold dish good for appetizer or snack. Yakkodoufu means cold Tofu, やっこどうふ in Japanese and 奴豆腐 in Chinese writing. You can guess from the name that it has Tofu. And the rest of the ingredients are usually found in a Japanese household easy.
1 box of Silky Tofu
1/4 onion (shredded)
3g of Bonito flakes
Soy sauce (portion depends on your preference)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
A little bit of sesame oil
How to cook?
1) Put the tofu into refrigerator for 2 hours to let it stay cold.
2) Onion shredded into small pieces and dip in cold water for 15 minutes.
3) Cut the tofu into 4 or more pieces, put a little bit of minced garlic and bonito flakes on top, pour some soy sauce on the bonito flakes, then top with shredded onion and minced ginger, then some more bonito flakes. Pour more soy sauce on top, then a bit of sesame oil and minced ginger. Then, it is ready to serve.
1) Onion will become less hot and softened after dipping into cold water for 15 minutes. Take it out and drain it dry then it is ready to be used.
2) Other ingredients such as spring onion, shredded seaweed, sesame seeds and cilantro would be used for some families. Other than soy sauce, some people would use miso dressing, soba dressing or sesame dressing to create different favors.
3) Bonito flakes is made from the meat of skipjack tuna. Japanese usually cooks the fish, then dry its rear part until the moisture reduced to less than 15%. After storage in a dry place for a while, mold will form and then shave it into bonito flakes with a saw-like knife. Japanese use bonito flakes in many traditional dishes and soup bases.