📝 About This Recipe
Hiyayakko is the quintessential Japanese summer dish, celebrated for its minimalist elegance and refreshing temperature. This dish showcases the delicate, custard-like texture of premium silken tofu, elevated by a symphony of umami-rich toppings and a splash of savory dashi-shoyu. It is a masterclass in balance, contrasting the cold, creamy tofu with the sharp bite of ginger and the dancing movement of paper-thin bonito flakes.
🥗 Ingredients
The Foundation
- 1 block Silken Tofu (Kinugoshi) (approx. 14-16 oz, chilled thoroughly)
Aromatic Garnishes
- 2 stalks Scallions (finely sliced into thin rounds)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 1 piece Myoga (Japanese Ginger Bud) (optional, julienned finely and soaked in water)
- 2-3 leaves Shiso Leaves (shredded into thin ribbons)
Umami Accents
- 1 small handful 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)
The Seasoning
- 2 tablespoons Japanese Soy Sauce (Shoyu) (use a high-quality brewed soy sauce)
- 1 tablespoon Dashi (Kelp/Bonito stock) (concentrated or homemade, chilled)
- 1/2 teaspoon Wasabi or Karashi (Japanese Mustard) (optional for an extra kick)
👨🍳 Instructions
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1
Begin by placing your block of silken tofu in a colander or on a slanted cutting board for 5-10 minutes to drain any excess water. This prevents the sauce from becoming diluted.
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2
While the tofu drains, prepare your aromatics. Slice the scallions as thinly as possible; the thinner they are, the more delicate the flavor profile.
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3
Peel the fresh ginger using the edge of a spoon and grate it using a fine microplane or a Japanese ceramic grater to create a smooth paste.
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4
If using myoga, slice it lengthwise and then into paper-thin slivers. Soak in cold water for 2 minutes to remove bitterness, then pat dry.
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5
Stack the shiso leaves, roll them tightly like a cigar, and slice across into fine 'chiffonade' ribbons.
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6
In a small bowl, whisk together the soy sauce and the chilled dashi. This creates a 'dashi-shoyu' which is less salty and more complex than plain soy sauce.
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7
Carefully cut the chilled tofu block into two equal squares or four smaller cubes, depending on your plating preference.
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8
Place each portion of tofu into a shallow individual serving bowl. Traditional Japanese ceramic or clear glass bowls work best to highlight the coolness.
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9
Gently mound a small portion of the grated ginger in the center or on one corner of the tofu.
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10
Scatter the sliced scallions and shiso ribbons over the top of the tofu cubes.
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11
Sprinkle the toasted sesame seeds and the kizami nori evenly across the dish.
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12
Top with a generous pinch of katsuobushi. You will notice the flakes 'dance' due to the residual moisture and heat of the room.
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13
Just before serving, pour the dashi-shoyu mixture over the tofu, allowing it to pool slightly at the base of the bowl.
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14
Serve immediately while the tofu is still ice-cold for the best sensory experience.
💡 Chef's Tips
Always use 'Silken' (Kinugoshi) tofu for this recipe; firm tofu lacks the necessary custard-like mouthfeel. If you want an even colder experience, place your serving bowls in the freezer for 10 minutes before plating. For a vegan version, omit the katsuobushi and use a kombu-based dashi instead of bonito dashi. Do not pour the sauce over the tofu until the very moment you are ready to eat, or the tofu will begin to break down and release water. Try adding a few drops of toasted sesame oil or chili oil (Rayu) if you prefer a richer, nuttier finish.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the clean flavors of the tofu. Serve as a refreshing side dish alongside grilled salted mackerel (Saba Shioyaki). Accompany with a bowl of hot miso soup and steamed short-grain white rice for a light, traditional meal. Great as a starter for a summer BBQ featuring Yakitori (grilled chicken skewers). Enjoy with a chilled glass of Mugicha (roasted barley tea) for a non-alcoholic, authentic Japanese pairing.