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With this easy recipe for hiyayakko, you can prepare one of Japan’s most popular side dishes: tender silken tofu in a delicious sauce made from soya sauce, grated ginger, Katsuobushi and crisp spring onions. This classic Japanese recipe is ready in 5 minutes and requires just 5 simple ingredients!
Hiyayakko is a cold Tofu side dish (or starter) that is a real treat thanks to the combination of light, soft silken Tofu and strongly aromatic spices. This dish tastes wonderfully fresh and is perfect for hot summer days. The smooth, silky and creamy texture of the Tofu cools the body and provides a wonderfully refreshing break on a hot day.
Tip
To make hiyayakko, we use silken Tofu, which has a creamier and silkier texture than ‘normal’ Tofu, but breaks very easily when handled. Silken Tofu also contains much more liquid, so we wrap the Tofu in some kitchen paper for a few minutes before preparing and serving it.
In this comprehensive guide, I’ll also show you even more important tips and tricks so that in future you can choose the right Tofu, prepare it to perfection and turn it into heavenly Japanese meals:
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And now I hope you have fun and every success in preparing hiyayakko according to the traditional Japanese recipe!
Hiyayakko
serves 4 | 5 minutes | 73 kcal
🖨️ Print PDF 📌 Save to PinterestWith this simple recipe for Hiyayakko, you can prepare one of Japan’s most popular side dishes: tender silken tofu in a delicious sauce made from soya sauce, ginger, Katsuobushi and spring onions. This classic Japanese recipe takes just 5 minutes to make and requires only 5 simple ingredients!
Ingredients (serves 4)
350 g silken tofu (im Shop ansehen)
3 spring onions
20 g ginger (fresh)
4 tbsp Katsuobushi (bonito flakes) (im Shop ansehen)
4 tbsp Shoyu (im Shop ansehen)
Preparation (5 minutes)
Step 1
Prepare the ingredients for Hiyayakko.
Step 2
Remove the silken tofu from its packaging and immediately wrap it carefully in kitchen paper (silken tofu is very delicate and should be moved and handled with care) and leave it to drain for about 10 minutes (simply set it aside, still wrapped).
Step 3
Wash the spring onions under running water, drain and cut into fine rings (ideally, split them down the middle with a large knife, fold them together and cut into fine rings from the green part downwards, removing the root end). Set the spring onion rings aside until needed.
Step 4
Peel the ginger and grate it finely (for example, using a kitchen grater), then set aside.
Step 5
Carefully unwrap the drained Tofu from the kitchen paper and cut it into quarters using a large, sharp knife. Place each quarter on a separate flat plate (or a larger bowl).
Step 6
Garnish each quarter of tofu with spring onion rings, a small portion of grated ginger and bonito flakes. Then carefully drizzle 1 tbsp of soya sauce over each portion.
Step 7
The finished Hiyayakko goes perfectly with a bowl of steaming, freshly cooked rice (see the recipe in a rice cooker or in a saucepan) and is the ideal accompaniment to all Japanese main courses! Done – Itadakimasu!
This recipe also makes a wonderful addition to a Japanese meal! Here’s a small selection of our best main courses that go well with it:
