Aya's Kitchen: Hiyayakko with Salmon Ceviche & Red Yuzu Kosho Dressing

 
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4 servings

8 oz Tofu, cut in quarters                     

                                   

4 oz Salmon, sliced thin                            

Salt and black pepper                         

1/2 ea Avocado, diced small                                         

1/2 ea Tomato, diced small                           

1/2 ea Red onion, sliced thin                         

3 tbsp Lime juice (add more if you like)                                          

2 tsp Red yuzu kosho                                  

4 tsp Extra virgin olive oil                          

1 tsp Lime juice                                         

Minced chives                                     

1.      Combine the salmon, tomato, avocado, red onion and lime juice and season to taste.  Leave to marinate.

2.      Place over the tofu and drizzle with the dressing.

3.      Garnish with minced chives.

So simple but good! A great summer dish with the acid from the lime and heat from the kuzu kosho.  Try garnishing with crispy fried shallots or garlic if you're missing the crunchy factor.

*Red Yuzu Kosho is available at Japanese supermarkets in New York City such as Sunrise Mart and Dainobu (distributed by New York Mutual Trading)

Aya's Kitchen: Lotus Root Fritter

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A very simple dish made with grated lotus root, tofu and black sesame.  

Peel the lotus root and keep in vinegar water for a while (to slow down the oxidization).  Grate and drain the liquid.  Crumble the tofu (firm) and leave to drain as well.  Combine the grated lotus root, tofu, brunoise (or just small dice) of carrot and scallion and toasted black sesame, and mix well.  Season with salt, soy sauce and white pepper.  Form into disc shapes and deep fry until golden brown.  

Aya's Kitchen: Curry Coconut Mussels with Okra and Tofu

I ordered a coconut seafood hot pot at Momofuku Ssam Bar the other day because it sounded quite delicious but it wasn't really good.  So I decided to make something similar to it at home.  I soaked the mussels in salt water with a sprinkle of flour (plumps them up- something I learned at the CIA) and ripped the beards off.  Sweat some minced garlic and jalapeno peppers in oil (I used safflower), throw in the mussels and add some white wine and let it steam (let the alcohol evaporate too).  Add some coconut milk and when it starts to simmer add the okra and tofu.  Garnish with spring onion and cilantro.