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–+ servings

Hiyayakko Japanese Cold Tofu (with 15 Topping Ideas)

Prep Time5 minutes
Total Time5 minutes
Author Yuto Omura
Servings 1 serving

Ingredients 
 

  • 150 g tofu use fresh; silken = creamy, firm = rich

Toppings in picture:

Instructions 

  • Peel the film off of the packaging of the tofu and drain the liquid. Wrap the tofu with a few sheets of kitchen paper and rest for 5-10 minutes in the refrigerator to absorb the excess moisture.
    A block of tofu wrapped in kitchen paper on a white microwavable plate
  • Remove the kitchen paper and place the block of tofu onto a serving plate. (If you're using a large block of tofu you can cut it into halves or quarters for multiple servings.)
    firm tofu cut into large cubes on a wooden chopping board
  • Add your desired toppings.
    standard hiyayakko
  • Enjoy!
    Hiyayakko, a block of silken tofu topped with soy sauce, bonito flakes, green onions and grated ginger in a white ceramic dish on a wooden background

Notes

  • Slice with one clean, downward push of a wet, sharp knife; never saw.
  • Grate ginger just before plating; its aromatic oils fade within minutes.
  • Drizzle soy sauce only at the table! Start with ½ tsp and add to taste.
  • Keep total toppings under 25 % of the tofu’s volume.