Recipe for Hiyayakko silken tofu with mentsuyu sauce

Name: Recette de tofu soyeux Hiyayakko à la sauce mentsuyu
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 2 blocs de tofu soyeux (environ 300-400g chacun); 1/2 tasse de mentsuyu; 4 cébettes (oignons verts), finement tranchées; 1 morceau de gingembre frais (environ 5 cm), râpé; Lamelles d’algue nori (optionnel); Katsuobushi (flocons de bonite séchée) pour la garniture (optionnel); Graines de sésame grillées pour la garniture (optionnel); Quelques feuilles de shiso (périlla) finement tranchées (optionnel)

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Preparation time

10 minutes

Hiyayakko is a refreshing traditional Japanese dish, ideal for hot summer days. Made with silken tofu served cold, this dish is often enhanced with simple but tasty garnishes such as spring onion, grated ginger and a light mentsuyu sauce. Hiyayakko is appreciated not only for its freshness and lightness, but also for its ability to enhance the purity and delicacy of silken tofu. Easy to prepare and rich in protein, it's an excellent choice for those looking to incorporate healthy, delicious dishes into their daily diet.

Image of Recipe for Hiyayakko silken tofu with mentsuyu sauce

Ingredients

2 blocks of silken tofu (approx. 300-400g each)
1/2 cup mentsuyu
4 green onions, thinly sliced
1 piece fresh ginger (about 5 cm), grated
Slices of nori seaweed (optional)
Katsuobushi (dried bonito flakes) for garnish (optional)
Toasted sesame seeds for garnish (optional)
A few thinly sliced shiso (perilla) leaves (optional)

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Instructions

Drain the tofu blocks and cut in half to make 4 equal portions. Place each portion of tofu in an individual bowl or plate.
If you use concentrated mentsuyu, dilute it according to the instructions on the bottle. Generally, the ratio is about 1 part mentsuyu to 3 to 4 parts water. For 1/2 cup of diluted mentsuyu, mix about 2 to 3 tablespoons of concentrated mentsuyu with 1/2 cup of water. Pour the diluted mentsuyu sauce over each portion of tofu, about 2 tablespoons per portion.
You can also make your own homemade mentsuyu by combining 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup dashi (fish stock) and 1 tablespoon sugar. Heat until the sugar has dissolved, then leave to cool before use.
Add a teaspoon of grated ginger to each portion of tofu. Sprinkle finely sliced spring onions over the top of the tofu. If you like, add a few katsuobushi flakes, strips of nori seaweed, toasted sesame seeds and finely sliced shiso leaves for extra flavor and texture.
Serve hiyayako immediately, chilled, as an appetizer or side dish. Add other garnishes such as grated daikon radish or wasabi to vary the flavor.

Recipe notes

Hiyayako has a long history in Japan, where it has been consumed for centuries. Tofu itself was introduced to Japan from China during the Nara period (710-794 AD), and has since become a staple of Japanese cuisine.

The word "hiyayako" breaks down into "hiya" (cold) and "yako" (ancient name for tofu). Thus, hiyayako literally means "cold tofu".

Like many Japanese dishes, hiyayako can vary from region to region. For example, in some regions, it's common to add myoga (Japanese ginger), shiso (perilla), or even natto (fermented soy beans) as garnishes.

Hiyayako is not only refreshing but also highly nutritious. Tofu is an excellent source of vegetable protein, iron and calcium, making it particularly beneficial for vegetarians and those seeking to reduce their meat consumption.

Traditionally, hiyayako is considered a summer dish, served to help cool off on hot days. However, it can be enjoyed all year round as a light starter or side dish.

Hiyayako is sometimes served at tea ceremonies or kaiseki (traditional Japanese multi-course meals), where it is appreciated for its ability to cleanse the palate between richer, more complex dishes.

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