📝 About This Recipe
Hiyayakko is the quintessential Japanese summer dish, celebrated for its refreshing simplicity and elegant presentation. This recipe elevates the humble block of tofu into a masterpiece of textures, balancing the buttery creaminess of cold soy with the sharp bite of ginger and the savory depth of katsuobushi. It is a cooling, dairy-free appetizer that honors the pure, clean flavors of high-quality ingredients.
🥗 Ingredients
The Foundation
- 1 block Silken Tofu (approx. 14-16 oz, premium quality, chilled thoroughly)
The Classic Aromatics
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 stalks Scallions (very thinly sliced into rounds)
- 1 piece Myoga (Japanese Ginger Bud) (optional, julienned and soaked in water to crisp)
Umami & Texture Toppings
- 1/4 cup Katsuobushi (Dried Bonito Flakes) (high quality, thin shavings)
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed to release oils)
- 1 tablespoon Kizami Nori (shredded dried seaweed)
- 2-3 leaves Shiso Leaves (finely chiffonaded)
The Seasoning
- 2-3 tablespoons Soy Sauce (use 'Usukuchi' light soy sauce or premium dark soy)
- 1/2 teaspoon Wasabi (optional, for an extra kick)
👨🍳 Instructions
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1
Ensure your silken tofu has been chilling in the coldest part of the refrigerator for at least 2 hours prior to preparation.
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2
Gently open the tofu package and drain the excess water. Be extremely careful as silken tofu is very delicate and prone to breaking.
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3
Place the tofu block onto a few layers of paper towels or a clean kitchen cloth for 5-10 minutes to allow any internal moisture to seep out; this prevents the seasonings from becoming diluted.
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4
While the tofu drains, prepare your aromatics. Peel the ginger using the edge of a spoon and grate it finely until you have a small mound of paste.
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5
Slice the scallions as thinly as possible. If using myoga, slice it into paper-thin slivers and soak in ice water for 3 minutes, then drain well.
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6
Stack the shiso leaves, roll them tightly like a cigar, and slice into very thin ribbons (chiffonade).
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7
Carefully cut the tofu block into 4 equal squares or 6 smaller rectangles, depending on your preferred serving size.
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8
Transfer the tofu pieces to individual chilled shallow bowls or one large communal serving platter.
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9
Begin layering the toppings. Start by placing a small pinch of grated ginger 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 tofu.
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11
Add a pinch of toasted sesame seeds and the shredded nori for a nutty, oceanic crunch.
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12
Crown the dish with a handful of katsuobushi. If the tofu is still slightly radiating cold, you may see the flakes 'dance' in the air.
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13
Just before serving, drizzle the soy sauce directly over the toppings so it trickles down the sides of the tofu.
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14
Serve immediately while the tofu is ice-cold and the toppings are at their peak fragrance.
💡 Chef's Tips
Always use the freshest silken tofu available; look for 'filled-to-the-brim' packaging to ensure no air pockets. If you are vegan, omit the katsuobushi and replace it with small cubes of pickled plum (umeboshi) or salted kombu. For a spicy twist, add a few drops of Rayu (Japanese chili oil) along with the soy sauce. Avoid over-handling the tofu; use a wide offset spatula to move the pieces to the serving dish to keep the edges sharp and clean. Grating the ginger fresh is non-negotiable; the bottled version lacks the bright, zesty aroma essential for this dish.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the clean soy flavors. Serve as a refreshing side dish alongside grilled Yakitori or Miso-Glazed Salmon. Accompany with a bowl of hot steamed short-grain white rice for a light, healthy lunch. Include as part of a traditional Japanese breakfast spread with miso soup and pickles. Enjoy with a chilled glass of Mugicha (roasted barley tea) on a hot afternoon.