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Hiyayakko

Name: Hiyayakko
Prep time: PT5 minutes
Cook time: PT0 minutes
Total time: PT5 minutes (plus chilling time)
Yield: 2
Cuisine: Japan
Ingredients: 1 block (approx. 300g) Silken tofu (Ensure it's silken or soft tofu for the best texture. Needs to be well-chilled.); 2-3 tbsp Soy sauce (Use a good quality Japanese soy sauce (shoyu). Adjust to taste.); 1 tsp Fresh ginger (Finely grated. Use a microplane or a ginger grater for best results.); 2 tbsp Green onions (scallions) (Thinly sliced. Use both white and green parts.); 1 small handful Bonito flakes (katsuobushi) (For topping. These add a smoky, umami flavor.); 2 leaves Shiso leaves (Optional. Finely chiffonaded (thinly sliced) for a fresh, minty aroma.)

Cold Tofu

Hiyayakko is a quintessential Japanese summer dish featuring chilled silken tofu served with simple, fresh toppings. It's celebrated for its refreshing simplicity and delicate flavors.

Forberedelsestid5 minutes

Tilberedningstid0 minutes

Samlet Tid5 minutes (plus chilling time)

Portioner2

SværhedsgradEasy

2 redigeringer· Feb 8

Lav din version

🧂 Ingredienser

1 block (approx. 300g) Silken tofu(Ensure it's silken or soft tofu for the best texture. Needs to be well-chilled.)
2-3 tbsp Soy sauce(Use a good quality Japanese soy sauce (shoyu). Adjust to taste.)
1 tsp Fresh ginger(Finely grated. Use a microplane or a ginger grater for best results.)
2 tbsp Green onions (scallions)(Thinly sliced. Use both white and green parts.)
1 small handful Bonito flakes (katsuobushi)(For topping. These add a smoky, umami flavor.)
2 leaves Shiso leaves(Optional. Finely chiffonaded (thinly sliced) for a fresh, minty aroma.)

👨‍🍳 Fremgangsmåde

1
Prepare the tofu: Carefully drain the silken tofu. If it's in a plastic container, gently slide it out onto a cutting board or plate. If it's in a vacuum-sealed pack, open it and carefully pour out any excess water. The tofu should be very cold; ideally, it has been refrigerated for at least 1-2 hours, or overnight.
⏱️ 2 minutes
2
Plate the tofu: Gently place the block of chilled tofu onto individual serving dishes or one larger shallow dish. Handle it with care to maintain its shape.
⏱️ 1 minute
3
Add toppings: Evenly distribute the grated ginger and thinly sliced green onions over the top of the tofu. If using shiso leaves, sprinkle the chiffonaded leaves on top as well. Finally, scatter the bonito flakes over everything. The bonito flakes will 'dance' slightly from the heat of the tofu (even though it's cold, it's often not ice-cold) and their own natural oils.
⏱️ 1 minute
4
Season and serve: Just before serving, drizzle the soy sauce over the tofu and toppings. Taste and add more soy sauce if desired. Serve immediately while the tofu is still refreshingly cold.
⏱️ 1 minute

Spor din madlavningshistorik

💡 Professionelle Tips

✓The quality and temperature of the silken tofu are paramount to the success of this dish. Ensure it is very cold for the best refreshing experience.
✓Use a good quality Japanese soy sauce for authentic flavor. Light soy sauce (usukuchi) can also be used for a milder saltiness.
✓Don't over-handle the silken tofu, as it is very delicate.
✓This dish is a testament to minimalist perfection, allowing the subtle flavors of the tofu and fresh toppings to shine.

✨ Variationstanker

Inspiration til din egen version af denne opskrift

Add a small amount of toasted sesame seeds or a drizzle of sesame oil for a nutty flavor.
Top with finely chopped myoga (Japanese ginger) for a pungent kick.
Include a small dollop of wasabi paste on the side.
For a richer flavor, add a sprinkle of furikake (Japanese rice seasoning).