Recipe by Hiyayakko
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.
- Prep Time
- 10 minutes
- Servings
- 3
Ingredients
- 2 blocks of silken tofu (approx. 300-400g each)
- 1/2 cup soy sauce
- 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)
Directions
- Drain the tofu blocks and cut in half to make 4 equal portions. Place each portion of tofu in an individual bowl or plate.
- Pour the soy sauce over each portion of tofu, about 2 tablespoons per portion.
- Add a teaspoon of grated ginger to each portion of tofu.
- Sprinkle the 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.
