Hiyayakko – chilled tofu with toppings Recipe
Hiyayakko is a very simple, chilled tofu snack served with soy sauce and fresh toppings. In Japan it’s especially popular in summer, when no one feels like standing over a hot stove. The flavor is delicate, fresh and slightly salty, and the whole dish is a bit like a salad, just in the form of a block of tofu.
Prep Time
10 min
Total Time
10 min
Servings
2
Ingredients
- tofu - 300 g
- soy sauce - 2 tablespoons
- ginger - 10 g
- spring onion - 1 piece
- radish - 3 piece
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
Main Ingredient:
tofu
Preparation
- Gently remove the tofu from the package and drain off the water. If you’re using silken tofu, handle it carefully, as it crumbles easily.
- Place the tofu on a plate lined with a paper towel and leave for 5 minutes to drain the excess water. Then transfer it to a clean serving plate.
- Peel the ginger with a teaspoon and grate it on a fine grater. Slice the spring onion and radishes into thin rounds.
- In a small bowl, mix the soy sauce with the sesame oil.
- You can leave the tofu in one large block or cut it into 2–4 smaller portions.
- Place a little grated ginger on top of the tofu (about a small teaspoon per portion), then sprinkle with spring onion, radish and sesame seeds.
- Just before serving, drizzle the tofu with the soy sauce and sesame oil mixture, or serve the sauce on the side so everyone can pour it on their own plate.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej przygotować hiyayakko tuż przed jedzeniem. Jeśli zostanie, przechowuj tofu z dodatkami w lodówce maksymalnie 24 godziny, ale sos sojowy lepiej polać dopiero przed podaniem, żeby tofu nie nasiąkło zbyt mocno.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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