Hiyayakko

Name: Hiyayakko
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g silken tofu; 1 handful katsuobushi; 2 scallions; 1 tsp soy sauce; 1 tsp ginger; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Hiyayakko is a beloved summer dish in Japan, often gracing tables when the heat calls for something refreshing yet satisfying. Traditionally enjoyed as a cooling appetizer or side dish, it's a family favorite that brings balance to meals. Unlike elaborate restaurant versions, this home-style preparation embraces simplicity, letting each ingredient shine.

Each bite of Hiyayakko offers a silky contrast between the creamy tofu and the delicate, smoky notes of katsuobushi. The crisp scallions add a gentle crunch, while a hint of ginger and soy sauce provides a savory depth. A sprinkle of fine sea salt ties everything together, inviting you to savor the essence of summer in every mouthful.

Ingredients

400 gsilken tofu
1 handfulkatsuobushi
2scallions
1 tspsoy sauce
1 tspginger
to tastefine sea salt

Method

Begin by preparing the components for Hiyayakko. Carefully remove the silken tofu from its packaging and place it on a clean kitchen towel or paper towels to gently drain excess water. While the tofu drains, thinly slice the scallions and grate the ginger. Set these aside as they will be used for garnishing.
Once the tofu has drained, cut it into bite-sized cubes, approximately 2 to 3 cm each. Arrange the tofu cubes on a serving plate, ensuring they are evenly spaced for easy garnishing.
Sprinkle a handful of katsuobushi over the tofu cubes. The katsuobushi will add a smoky, umami-rich flavor that complements the mild taste of the tofu.
Drizzle 1 teaspoon of soy sauce evenly over the tofu and katsuobushi. This will enhance the flavors and add a touch of saltiness to the dish.
Garnish the tofu with the sliced scallions, distributing them evenly across the top. This will add a fresh, mild onion flavor and a pop of color to the dish.
Finish by adding a small amount of grated ginger on top of the tofu cubes. The ginger provides a subtle heat and aromatic quality that balances the dish.
Taste a small piece of tofu and adjust the seasoning with fine sea salt as needed. The tofu should have a delicate balance of flavors without being overly salty.
Serve the Hiyayakko immediately, allowing everyone at the table to enjoy the dish while the tofu is fresh and the garnishes are vibrant.