Japanese cuisine · Salads & Mezze

Hiyayakko (Cold Tofu)

Ice-cold silken tofu with soy sauce, freshly grated ginger, spring onions, and bonito flakes.

Ingredients · for 4 servings

• 400 g silken tofu
• 3 tbsp soy sauce
• 1 piece ginger (3 cm)
• 2 spring onions
• 5 g bonito flakes (katsuobushi)
• 1 tsp sesame seeds
• 1 tsp sesame oil

Instructions

1. Chill the unopened silken tofu in the fridge for at least 2 hours — hiyayakko depends on the tofu arriving truly ice-cold at the table.
2. Lift the tofu out of the pack, drain on paper towels for 10 minutes, and carefully cut into four equal blocks.
3. Peel the ginger and grate it finely into a small mound; press out the excess juice lightly so the tofu doesn't turn watery.
4. Cut the spring onions into wafer-thin rings and swirl briefly in cold water, then pat dry — this makes them taste milder.
5. Toast the sesame seeds in a dry pan over medium heat for 2 minutes until fragrant, then tip immediately onto a plate.
6. Set a block of tofu in each small bowl, top with ginger and spring onions, sprinkle with bonito flakes and sesame seeds, and drizzle with soy sauce and a few drops of sesame oil only at the table.