Hiyayakko (Japanese Tofu)
冷奴 / ひややっこ
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.
- 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
- 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
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Preparation Time: 5 minutes