Cold Tofu with ‘Nattō’, ‘Takuan’ & Kimchi

Name: Cold Tofu with ‘Nattō’, ‘Takuan’ & Kimchi
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 container Nattō *with sauce and mustard; 1/2 Spring Onion *finely chopped; 2 tablespoons Kimchi *cut into small pieces if large; 30 g ‘Takuan’ (Japanese Pickled Daikon) *cut into small pieces or strips; 300 g Silken Tofu; Toasted Sesame Seeds; Soy Sauce *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

When I am too tired to cook anything on a hot day, ‘Hiyayakko’ is a go-to dish. ‘Hiyayakko’, a Japanese dish of chilled Tofu, can be enjoyed with a variety of toppings. Today I added a mixture of ‘Nattō’ (Fermented Soy Beans), ‘Takuan’ (Japanese Pickled Daikon) and Kimchi. It is a filling and satisfying dish to me.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

1 containerNattō *with sauce and mustard
1/2Spring Onion *finely chopped
2 tablespoonsKimchi *cut into small pieces if large
30 g‘Takuan’ (Japanese Pickled Daikon) *cut into small pieces or strips
300 gSilken Tofu
Toasted Sesame Seeds
Soy Sauce *optional

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Steps

5 minutes

1

In a small bowl, mix Nattō with the sauce and mustard that are most likely included in the container. Add Spring Onion, Kimchi and ‘Takuan’, and mix to combine.
2

Remove excess water from Silken Tofu, place in serving bowl OR plate, cover with the Nattō mixture, sprinkle with some Toasted Sesame Seeds, drizzle with some Soy Sauce if required, and enjoy.