Hiyayakko (Cold Tofu 冷奴) is a Japanese chilled tofu appetizer and it’s usually served during the summer time. It’s usually topped with katsuobushi, green onions, grated ginger, and seasoned with a little bit of soy sauce. However, this dish can be versatile; be creative with toppings and seasonings to enjoy chilled tofu. You can create any hiyayakko recipe you like. It can also be vegetarian if you omit katsuobushi and use vegetarian condiments.
Ingredients:
- 1 block silken tofu (1 block = 14 oz.) (chilled)
- 4 tablespoons katsuobushi (dried bonito flakes) (omit for vegetarian)
- 1 green onion/scallion (thinly sliced)
- 2 teaspoons ginger (grated)
- 2 tablespoons soy sauce (or ponzu or mentsuyu)
Other topping ideas:
- Shiso leaves (Ooba) (Julienned)
- Black forest ham (Chopped)
- Tomatoes (Chopped)
- Persian/Japanese cucumbers (Sliced)
- Corn kernels
- dried wakame seaweed
- Chirimen Jako (Shirasu)
- Plum paste
- White and black sesame seeds (roasted/toasted)
- Wasabi
Preparation:
-
Cut chilled tofu into 4-6 pieces.
-
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.