Japanese 0 min

Japanese Hiyayakko (Cold Tofu with Toppings)

Name: Japanese Hiyayakko (Cold Tofu with Toppings)
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 blocks (14 oz each) silken tofu, chilled; 2-inch piece fresh ginger, finely grated; 4 green onions, finely sliced; 4 tablespoons soy sauce; 2 teaspoons sesame oil; 1 tablespoon katsuobushi (bonito flakes); 1 teaspoon sesame seeds; Optional toppings: myoga ginger, shiso leaves, natto

vegetarianvegandairy-freehealthyquicklow-carb

Ingredientsfor 2

120

Cal

10g

Protein

Carbs

Fat

12 blocks (14 oz each) silken tofu, chilled
22-inch piece fresh ginger, finely grated
34 green onions, finely sliced
44 tablespoons soy sauce
52 teaspoons sesame oil
61 tablespoon katsuobushi (bonito flakes)
71 teaspoon sesame seeds
8Optional toppings: myoga ginger, shiso leaves, natto

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Instructions

1
Keep silken tofu refrigerated until the last moment — hiyayakko is meant to be served very cold. The best tofu for this dish is fresh and has a clean, slightly sweet flavor.
2
Very carefully remove tofu from its package without breaking it. Drain on a paper towel for 2 minutes. Cut each block into quarters using a sharp, wet knife — clean cuts prevent the delicate tofu from tearing.
3
Place tofu blocks on serving dishes. Arrange a small mound of grated ginger and sliced green onion on top of each piece. Add katsuobushi and sesame seeds.
4
Drizzle soy sauce over each portion just before serving, followed by a few drops of sesame oil. Hiyayakko demonstrates the Japanese philosophy of letting an ingredient speak for itself — the toppings enhance rather than mask the pure flavor of good tofu.