Appetites tend to lag in high heat and humidity, which is why cold or chilled dishes are so refreshing. But who can go a full summer eating nothing but salads and smoothies?
Meet yakibitashi, food that is first sauteed or grilled before soaking in a marinade (hitashi) and served cold. Perfect with cold noodles or rice, this dish combines the best of both worlds.
One protein that works really well in yakibitashi is kōya dōfu (freeze-dried tofu) since it soaks up the marinade flavors like a sponge. Another is okra: The gel-like mucilage inside (which is a great source of water-soluble fiber) helps to thicken the marinade slightly, and the crunchy texture of the pods and seeds adds a nice accent, too.
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