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Hiyayakko (冷奴) – Silken Tofu with Scallions and Bonito
More recipes: Japanese recipes · All Asian recipes
Hiyayakko (冷奴) – Silken Tofu with Scallions and Bonito
Laura Chen
2-4
10 minutes
0 minutes
70
Japanese
Appetizer
Hiyayakko is chilled silken tofu topped with scallions, bonito flakes and a little soy sauce. The tofu tastes mild and creamy, and the bonito flakes add smoke and umami. In Japan it is eaten as a summer side dish, and you do not need a stove for it.
Ingredients
- 1 block silken tofu (about 300 g), well chilled
- 2 to 3 tbsp bonito flakes (katsuobushi)
- 2 to 3 scallions, finely chopped
- 2 to 3 tbsp soy sauce
- Optional: grated ginger, wasabi or sesame oil for garnish
Instructions
Prepare the tofu:
- Take the silken tofu out of the package and carefully place it on a few layers of paper towel to blot off excess water. Let the tofu rest for a few minutes so it drains well.
Plate the tofu:
- Carefully place the tofu on a serving plate or in individual bowls. Silken tofu is very soft, so handle it gently to keep it from breaking.
Garnish:
- Sprinkle the tofu evenly with the finely chopped scallions and bonito flakes. If you like, add a little grated ginger, wasabi or a drop of sesame oil for more flavor.
Serve with soy sauce:
- Serve the soy sauce in small dishes next to the tofu, so each guest can drizzle soy sauce over their tofu to taste.
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More recipes: Japanese recipes · All Asian recipes