Hiyayakko (Japanese Cold Tofu)
User Reviews
4.8
Hiyayakko (Japanese Cold Tofu)
Description
Hiyayakko (Japanese Cold Tofu) uses soft, silken tofu as its base, drained gently to retain moisture without pressing. The tofu is cut into neat pieces and presented on shiso leaves, which add a subtle herbal note. Toppings of thinly sliced green onion and freshly grated ginger introduce fresh, sharp flavors that contrast the tender, creamy texture of the tofu. Adding katsuobushi, or dried bonito flakes, lends a smoky, umami-rich depth, although it can be omitted for vegetarian or vegan versions.
The preparation is straightforward, involving minimal cooking — mainly draining the tofu and assembling the toppings. The tofu is chilled until serving, making this a refreshing dish primarily served cold. The gentle technique protects the silken tofu’s delicate structure, offering a creamy mouthfeel. The dish’s flavor profile is mild, with the toppings introducing brightness and an umami touch.
Ideal as a light appetizer or side dish, Hiyayakko can complement richer meals or warm dishes by providing a cool, fresh counterpoint. It pairs well with soy sauce or similar condiments to add savory notes as preferred. This recipe is useful when a no-fuss, gentle-tasting tofu dish is desired without heat.
Ingredients
- 14 oz silken tofu 1 pack, chilled, kinugoshi dofu, soft/silken
- 1 green onion or scallion
- ½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)
- 4 shiso leaves optional; for decoration, aka perilla, ooba
- 2 Tbsp katsuobushi skip for vegan/vegetarian, dried bonito flakes
- soy sauce (you can use ponzu or mentsuyu (noodle soup base) instead, but they are not vegan/vegetarian)
Instructions
- Gather all the ingredients.
- Drain 14 oz soft/silken tofu (kinugoshi dofu) for 10 minutes by wrapping a paper towel around it. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile.
- Meanwhile, prepare the toppings. First, thinly slice 1 green onion/scallion.
- Peel the ginger skin, grate the ginger (I use a ceramic grater), and measure ½ tsp ginger (with the juice).
- Once the excess liquid is drained, cut the tofu into 4 pieces.
- Put a shiso leaf on each serving dish and gently place one piece of tofu on top of each leaf. Top the tofu with green onions and grated ginger. Chill the tofu until right before serving.
To Serve
- Before you bring it to the table, quickly check the dish. If you see that the tofu has released more liquid, gently tilt the plate and discard the water. Divide 2 Tbsp katsuobushi (dried bonito flakes) among the cut tofu pieces. At the table, drizzle with soy sauce or another sauce of your choice right before you enjoy.
To Make Variations
- You can also make your own variations with your favorite toppings. Popular toppings include cherry tomatoes, shirasu (baby anchovies), julienned shiso leaves, sweet corn, sliced cucumbers, wakame seaweed, and crab meat. It‘s also delicious topped with All-Purpose Miso Sauce or Crunchy Garlic Chili Oil (Taberu Rayu). Read more ideas in the blog post above.
To Store
- You can keep the leftover tofu in an airtight container and store in the refrigerator for a day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 487mg | 20% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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