Hiyayakko (Chilled Tofu)
The absolute simplest, most refreshing Japanese appetizer, especially beloved in summer. A pristine block of cold, creamy silken tofu is served straight from the fridge, topped with intense, savory garnishes like grated ginger, green onions, and dancing bonito flakes.
Course Sides & Appetizers
- 1 block Silken tofu Kinugoshi, chilled
- 1 tsp Fresh ginger grated
- 2 Green onions finely chopped
- 1 large pinch Katsuobushi bonito flakes
- 1 tbsp Soy sauce or Ponzu
- 1 pinch Toasted sesame seeds
Drain the Tofu: Carefully remove the delicate silken tofu from its packaging. Place it on a layer of paper towels and let it sit for 5 to 10 minutes to drain off excess surface water. Keep it incredibly cold.
Portion the Tofu: Using a sharp knife, carefully cut the tofu block into two or four equal portions. Gently transfer the portions to individual, shallow serving bowls.
Garnish: Neatly arrange a small, concentrated mound of freshly grated ginger and finely chopped green onions directly on top of each block of cold tofu. Sprinkle with toasted sesame seeds.
Add the Bonito Flakes: Drop a generous, fluffy mound of Katsuobushi (bonito flakes) over the top. If the tofu is slightly cool room temperature, the flakes will 'dance' beautifully.
Serve: Bring the bowls to the table immediately. Diners pour the soy sauce (or tart ponzu) directly over the garnishes and tofu right before eating with a spoon.
Keyword Appetizer, Cold, Healthy, Tofu