Hiyayakko Cold Tofu by Japanese Cooking 101
Creator video depicts the same chilled tofu with ginger, scallion, bonito and soy sauce; follow FOOD's 400 g ready-to-eat pasteurized tofu and omit bonito if allergic to fish. On-site playback not tested.
Official cooking video · JapaneseCooking101 · YOUTUBEJapanese Chilled Ginger and Bonito Hiyayakko
A four-serving Japanese chilled silken tofu appetizer with ginger, scallions, bonito flakes and soy sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use 400 g refrigerated, pasteurized silken tofu labeled ready-to-eat. Do not use tofu that requires cooking before consumption.
- 02
Wash and finely grate 10 g ginger. Rinse and dry 25 g scallions and four optional shiso leaves; thinly slice scallions.
- 03
Cut cold ready-to-eat tofu into four portions on a clean board and drain gently. If using optional shiso, put one washed leaf on each plate under tofu; otherwise place tofu directly on chilled plates.
- 04
Divide 10 g ginger and 25 g scallions between four portions of chilled tofu. Add the 12 g bonito flakes evenly only if desired and no diner has a fish allergy. Drizzle the total 25 ml soy sauce over the four plates just before eating and serve cold.
Helpful source links
Before you cook
Contains soy and fish; soy sauce can contain wheat. Use only pasteurized ready-to-eat tofu, keep at 4°C or colder and do not leave unrefrigerated. Omit bonito flakes for fish allergy and check other ingredients for fish ingredients; serve ready-to-eat tofu immediately after opening and keep it cold.
Allergens: soy (tofu/soy sauce), wheat (some soy sauce), fish (bonito flakes)
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Dish-specific AI-generated illustration, not a photograph of food prepared in a real kitchen.