📝 About This Recipe
Hiyayakko is the quintessential Japanese summer dish, celebrated for its refreshing simplicity and the elegant contrast between cold, creamy tofu and pungent, savory aromatics. Originating as a staple in Buddhist temple cuisine and later a beloved izakaya classic, this dish highlights the delicate profile of high-quality soy. By layering umami-rich katsuobushi and sharp ginger over silken tofu, you create a sophisticated appetizer that is as nutritious as it is cooling.
🥗 Ingredients
The Foundation
- 1 block Silken Tofu (Kinugoshi) (approximately 12-14 oz, chilled thoroughly)
The Aromatics
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 stalks Scallions (finely sliced into thin rounds)
- 1 piece Myoga (Japanese Ginger Bud) (optional, paper-thinly sliced)
- 2-3 pieces Shiso Leaves (julienned into fine ribbons)
The Umami Boosters
- 1 small pack Katsuobushi (Bonito Flakes) (roughly 2-3 grams)
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed to release oils)
- 1 tablespoon Kizami Nori (shredded dried seaweed)
Seasoning
- 1-2 tablespoons Soy Sauce (high-quality or artisanal variety)
- 1/2 teaspoon Wasabi or Karashi (Japanese Mustard) (optional, for an extra kick)
👨🍳 Instructions
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1
Ensure your silken tofu is very cold by keeping it in the back of the refrigerator until the exact moment of assembly.
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2
Carefully open the tofu package and drain the excess water. Be gentle, as silken tofu is fragile and prone to breaking.
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3
Place the tofu block on a clean paper towel for 2-3 minutes to absorb surface moisture; this prevents the seasonings from becoming watery.
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4
While the tofu rests, prepare your aromatics: finely grate the ginger until it forms a moist paste, reserving any juices.
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5
Slice the scallions into paper-thin rounds, using only the green and light-green parts for the best flavor and color.
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6
If using shiso leaves, stack them, roll them tightly like a cigar, and slice into very thin ribbons (chiffonade).
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7
Cut the tofu block into two large squares or four smaller cubes, depending on your preferred presentation style.
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8
Transfer the tofu pieces carefully to individual chilled shallow bowls or a single serving platter.
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9
Place a small mound of the grated ginger directly in the center of each tofu block.
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10
Generously scatter the sliced scallions and shiso ribbons over the top of the ginger and tofu.
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11
Sprinkle the toasted sesame seeds and kizami nori over the aromatics for texture.
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12
Top the entire assembly with a handful of katsuobushi; you should see the flakes 'dance' from the residual moisture and air currents.
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13
Serve immediately with a small cruet of soy sauce on the side, allowing guests to drizzle it over the tofu just before eating to preserve the freshness.
💡 Chef's Tips
Always use 'Silken' or 'Soft' tofu for this dish; firm tofu lacks the custard-like texture that makes Hiyayakko special. For a vegan version, omit the katsuobushi and add small cubes of avocado or pickled plum (ume boshi) for umami. If the ginger is too sharp, you can soak the grated paste in a teaspoon of soy sauce for a minute before topping. To achieve professional-looking scallions, soak them in ice water for 5 minutes after slicing so they curl, then pat dry. Never pour the soy sauce on too early, as it will draw water out of the tofu and dilute the flavors.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the clean flavors of the soy. Serve as a side dish to grilled salted mackerel (Saba Shioyaki) for a complete Japanese meal. Enjoy alongside a bowl of cold Soba or Udon noodles on a hot summer afternoon. Accompany with a small side of Edamame tossed in sea salt for a protein-rich plant-based spread. Add a dash of Rayu (Japanese chili oil) if you prefer a spicy, modern twist on the classic flavor.