Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chilled tofu with grated daikon radish and shirasu. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Chilled Tofu with Grated Daikon Radish and Shirasu. My grandmother taught me this recipe. For the soy sauce, we use Yamamori brand "Meidai Tsuyu"! Try making this during the season when daikon radishes are sweet (usually fall-winter).
Chilled Tofu with Grated Daikon Radish and Shirasu is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Chilled Tofu with Grated Daikon Radish and Shirasu is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have chilled tofu with grated daikon radish and shirasu using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chilled Tofu with Grated Daikon Radish and Shirasu:
- Prepare 150 grams Tofu
- Get 1 Daikon radish
- Get 1 Shirasu
- Get 1 tbsp Soy sauce
Drizzle soy sauce or other sauce of your choice right. Chilled Tofu is a great appetiser with beer or any other drinks, particularly in summer time. It is one of the simplest dishes you'll ever encounter, but with various toppings Chilled Tofu gives you depth of flavour. This is a great vegetarian dish.
Instructions to make Chilled Tofu with Grated Daikon Radish and Shirasu:
- Grate the daikon.
- Put the chilled tofu on a plate and top it with the grated daikon! Sprinkle on the shirasu.
- Pour on some soy sauce, and you're done!
It is one of the simplest dishes you'll ever encounter, but with various toppings Chilled Tofu gives you depth of flavour. This is a great vegetarian dish. Chilled Tofu with toppings is called 'hiyayakko' (冷奴) in Japanese. Ingredients of Korean-Style Chilled Tofu with Versatile Korean Seasoning. Soft type is usually the common choice.
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