Most tofu appears silky smooth but the difference with Japanese silken tofu or Hiyayakko is that it is softer, milkier with a mild flavour that can make a sweet or savoury dish. As the name suggests, it is even more silky than other soy bean curd. Its firm custardy texture is a delight to feast on whether served cold or fried. What makes this dish exquisite is the quality of the tofu. Being one of our top dishes, it has garnered attention from enthusiasts. In particular, we have had the pleasure of serving a gentleman who visits us from Hong Kong a few times a year. Whilst on his business trips to London, he makes the trip out especially to Surbiton to have our silken tofu clay pot. He told us that he’d looked all over the city, and was relieved to know that we had got the dish right and to his taste, just like he has it back home in Hong Kong.
Japanese silken tofu requires an acquired taste. It is delicate to work with which is why it is not always easy to come by. Here at Naturally Chinese, we coat it in a mild sauce, and fold it into a mix of enoki mushrooms, vegetables, scallops, king prawns and squid – it makes a wholesome meal enough for two to enjoy. For one, if you have a good appetite.
I often opt for the silken tofu clay pot myself when I want something light and rejuvenating.
Here’s some silken tofu inspiration.
