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.
- 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)
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.
last updated August 17, 2023