Hiyayakko (Cold Tofu)

The hiyayakko is usually topped with katsuobushi, green onions, grated ginger and season with a little bit of soy sauce.

Hiyayakko (Cold Tofu)

Ingredients

• 1 block silken tofu (1 block = 14 oz) (chilled)
• 4 Tbsp katsuobushi (dried bonito flakes) (skip for vegetarian)
• 1 green onion/scallion (thinly sliced)
• 2 tsp ginger (grated)
• 2 Tbsp soy sauce (or ponzu or mentsuyu-not for vegetarian)

Other topping ideas:

• Shiso leaves (Ooba) (Julienned)
• Black forest ham (Chopped)
• Tomatoes (Chopped)
• Persian/Japanese cucumbers (Sliced)
• Corn kernels
• Wakame (seaweed)
• Chirimen Jako (Shirasu)
• Plum paste
• White and black sesame seeds (roasted/toasted)
• Wasabi
• Japanese karashi mustard
• Yuzu Kosho

Instructions

1. Cut chilled tofu into 4-6 pieces.
2. Put each piece of tofu on a serving plate and top with your favorite toppings. Pour soy sauce or other sauce on top before serving.

http://www.justonecookbook.com/japanese-tofu-cold-tofu-hiyayakko