やっこ豆腐
Yakko dōfu
Yakko Tofu
English Interpretation
原文 · Original (1782)
豆腐を四角に切りて、冷水に浮かべて冷やすべし。大根おろし、海苔、山葵を添へて、醤油にて食すべし。
Transliteration
Tōfu wo shikaku ni kirite, reizui ni ukabe te hiyasu beshi. Daikon oroshi, nori, wasabi wo soete, shōyu nite shokusu beshi.
Notes & Annotations
Yakko (奴) refers to servants of samurai, whose livery bore a square pattern (yakko-goshi) that the tofu cubes resemble. Hiyayakko (cold yakko) and yuyakko (hot yakko) are the two basic forms. Traditional condiments include grated daikon, green chili paste, nori, wasabi, and dried citrus peel.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Cut into cubes
-
daikon radish, grated 大根 2 tablespoons
-
nori sheet, shredded 海苔 a pinch
-
wasabi 山葵 a small amount
-
soy sauce 醤油 to taste
Method
Serves 2
1. Press firm tofu and cut into 2 cm cubes (yakko cutting).
2. Place in a shallow bowl and chill in ice water until very cold.
3. Prepare condiments: finely grate daikon radish into a small bowl, cut nori into thin shreds, prepare fresh wasabi (or paste).
4. Arrange the chilled tofu cubes on a plate or in a small bowl.
5. Top each cube with a small dab of grated daikon, a tuft of nori, and a touch of wasabi.
6. Drizzle with soy sauce or serve with a small dipping bowl of soy.
The simplest and most iconic tofu dish — the essence of summer eating. The contrast of cold tofu and piquant condiments is its entire art. Traditional for hiyayakko (cold); also served hot as yuyakko.
1. Press firm tofu and cut into 2 cm cubes (yakko cutting).
2. Place in a shallow bowl and chill in ice water until very cold.
3. Prepare condiments: finely grate daikon radish into a small bowl, cut nori into thin shreds, prepare fresh wasabi (or paste).
4. Arrange the chilled tofu cubes on a plate or in a small bowl.
5. Top each cube with a small dab of grated daikon, a tuft of nori, and a touch of wasabi.
6. Drizzle with soy sauce or serve with a small dipping bowl of soy.
The simplest and most iconic tofu dish — the essence of summer eating. The contrast of cold tofu and piquant condiments is its entire art. Traditional for hiyayakko (cold); also served hot as yuyakko.