Hello everyone, and welcome back to Anime Recipes from Honey’s Anime. If this is your first time with us on a Monday, we explore the delicious food that is shown in anime week by week and break down how to make it easily! While Shokugeki no Souma may be off air right now, it will be back in spring, there is a lot to look forward to in Dagashi Kashi to rot your teeth, and in Takunomi for snack foods! We have covered lunches, dinner, ramen, udon, breakfasts, bentos and more! All you need is a kitchen and some ingredients to send your taste buds on a flight of fancy. So for this week, while there is plenty we could choose from, we chose to feature the at-home-drinking anime Takunomi!
Hiyayakko from Takunomi
Hiyayakko actually has another name called Yakkoudoufu. Both mean the same thing and this dish is actually a reference to the vests that samurai used to wear during the Edo period. This dish is so well-known and well-liked, that often at Izakaya (Japanese pubs) this will be given as an otoshimono/tsukemono (something placed on your table and included in the seating charge you are charged) as a warmup snack. It is loved across all of Japan and has other popular uses. People on diets will often consume this due to the low-calorie content as well as this is considered a very traditional Japanese snack/side dish. You cannot go wrong with Hiyayakko. The dish however, is not just chilled tofu. No one really does that. Rather, the most common one is tofu topped with finely chopped green onions (scallions), katsuobushi (dried bonito flakes), and then soy sauce or ponzu sauce. While the standard version is delicious, one can also enjoy it with things like ooba (perilla leaves), grated yuzu, daikon, ginger, karashi and more. However, in Takunomi, they top it with okra. Now, if you are from the South in the US, you know that okra comes in two forms: in gumbo or fried. However, Japan, with its love of unique textures, actually prefers it a bit slimy and sticky akin to the consistency of natto. Another reason that it is so loved is that it is diet friendly as well as it does fill you up easily. Best of all, this is very refreshing and an excellent dish to beat the heat of summer! That is just what is served up in Takunomi and today, we are going to cover this unique setup. So, sit down, relax, and get ready to try something uniquely Japanese and very different all at the same time.
What You Will Need:
The best way to taste this is either with the method we mentioned above with the green onions, katsuobushi, and soy sauce, or by making it up on your own. A lot of iterations of this recipe throughout the years have made it so that just about anything can go on it. We mean, they put slimy okra on tofu. There is nothing that you can do wrong here.
How to Cook It:
1To start, drain your tofu and pat it down with a paper towel or two to remove excess moisture. This is because if you do not, it will water down the soy or ponzu sauce.
2Slice the okra thinly, or if you already have it precut, simply place it on top of the tofu.
3Remove the pits from the umeboshi and then slice them either in half or thinly. It may be best to try it before you pile a bunch on.
4Pour soy sauce or ponzu sauce over the top. Try not to be too heavy handed since you can always add more,
(Note: Be careful when cutting as to not cut yourself in the process. Fingers do not taste good! )