Hiyayakko (Japanese Tofu)

冷奴 / ひややっこ

Hiyayakko (Japanese Tofu)
Rating:
Your rating: None Average: 4.5 (4 votes)
Author: tess
Date: 4-16-10
Servings: 2-4
Prep Time: 5 minutes
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Once I "learned" how to make Hiyayakko, I was hooked. I say that in quotation marks as it's so easy, you'll be making it as a side dish, a quick lunch, an appetizer, or any chance you get. You can mix it up and use different toppings, like mustard or seaweed, but I like to keep it simple.

Recipe Ingredients:

  • 1 block cold silken tofu (kinugoshi)
  • pinch dried bonito flakes (katsuobushi)
  • splash soy sauce
  • half a stalk of green onion, chopped
  • 1 tsp of grated ginger

Recipe Steps:

  • Chop the green onion and peel and grate the ginger.
  • Cut the chilled silken tofu block into serving-size blocks (halves or quarters, depending on how thick the tofu or for what meal function). Place into nice serving bowls.
  • Add just a splash of soy sauce per bowl (resist the temptation to overdo this -- you can always add more if you need to), then nestle the green onion, ginger and dried bonito flakes nicely on the top of each block. Serve!

Serving Size: 2-4
Preparation Time: 5 minutes

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Your rating: None Average: 4.5 (4 votes)
Comments (1)
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jean wrote 3 yearss ago

Another one of my simple go-to faves. Usually don't have fresh ginger around, but otherwise I make it exactly as above, except that my "pinch" of bonito flakes is rather generous. Sometimes add a little crushed sesame seed. Anyone else have creative thoughts on toppings??