Hiyayakko with Maui Lavender Ponzu
This version of hiyayakko or Japanese cold silken tofu, was a staple at Poi Dog’s summer parties as a refreshing start to a meal. The longer the tofu sits in the Maui Lavender Ponzu, the more it will be permeated by the sauce’s citrusy, flowery flavors. There is a significant amount of ginger in the ponzu, but if you like things super gingery, by all means please add more grated ginger! Serve as soon as the katsuobushi lands on the tofu.
Written By By Kiki Aranita, Poi Dog | Feb 12, 2021
Ingredients
Hiyayakko with Maui Lavender Ponzu
- Silken tofu,16 oz package,,,
- Maui Lavender Ponzu,1/2, cup,,poi-dog-maui-lavender-ponzu
- scallion,1,sliced thin,,
- Persian cucumber,1/2,, sliced thin,
- katsuobushi,½, cup, loosely packed,dried-bonito-flakes
- Toasted sesame seeds,,,for sprinkling,brown-sesame-seeds
- Optional: grated fresh ginger,,,,
Instructions:
- Slice the silken tofu into 8 half inch size slices and arrange in individual bowls or on one platter that allows for even ponzu distribution
- Douse the tofu in ponzu – at least ½ a cup!
- Decorate the tofu with slices of cucumber, fresh green onion
- Right before serving, sprinkle with katsuobushi and toasted sesame seeds
