Hiyayakko (Japanese Chilled Tofu)

Hiyayakko is a Japanese chilled tofu appetizer and it’s usually served during the summertime.

Hiyayakko (Japanese Chilled Tofu)

INGREDIENTS

• ▢14 oz soft/silken tofu (kinugoshi tofu) (1 pack, chilled)
• ▢¼ cup katsuobushi (dried bonito flakes) (4 Tbsp; skip for vegan/vegetarian)
• ▢1 green onion/scallion (thinly sliced)
• ▢2 tsp grated ginger
• ▢2 Tbsp soy sauce (you can also use ponzu or mentsuyu (noodle soup base) as well, but they are not vegan/vegetarian)

Hiyayakko Topping Ideas

• ▢shiso leaves (perilla/ooba) (julienned)
• ▢black forest ham (chopped)
• ▢tomatoes (chopped)
• ▢Persian/Japanese cucumbers (sliced)
• ▢dried wakame seaweed (rehydrated)
• ▢frozen or canned corn
• ▢shirasu (boiled salted baby anchovies)
• ▢plum paste
• ▢toasted white and black sesame seeds
• ▢wasabi
• ▢Japanese karashi hot mustard
• ▢yuzu kosho (Japanese citrus chili paste)

INSTRUCTIONS

 

• Drain the tofu for 10-15 minutes by wrapping a paper towel around or placing the tofu on a flat bamboo sieve over a plate. 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. Once the excess liquid is drained, cut it into 4-6 pieces.
• Put each piece of tofu on a serving dish. Top the tofu with your favorite toppings. Before you bring it to the table, have a quick check at the dish. If you see any water being released from the tofu, gently tilt the plate and discard the water.
• Drizzle soy sauce or other sauce of your choice right before you enjoy.

To Store

• You can keep the leftover tofu in an airtight container and store in the refrigerator for a day.

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