Hiyayakko is a perfect and quick cold side dish for a hot day!
We’ve been in and out of heat waves in Los Angeles, so I’ve been craving foods that are refreshing or cold. In Japan, many dishes are considered seasonal and Hiyayakko, Japanese Chilled Tofu, is an extremely popular hot-weather food.
Hiyayakko is often served as an appetizer or side dish during the hot summer months. It only takes minutes to prepare and make so it’s very low effort for something so bright, refreshing, and delicious.
Let’s talk about the toppings
This recipe is the most common way you’ll see it served: cold tofu topped with katsuobushi (dried bontio flakes), green onions, and grated ginger, drizzled with soy sauce. You can, of course, top the tofu with other ingredients like tomatoes or shiso, or top it with ponzu or tsuyu instead! One of my favorite toppings is kimchi and sesame oil. Have fun with it!
Need katsuobushi, soy sauce, or other items? Check out my PANTRY or the “Shop this post” section below.
Hiyayakko (Chilled Tofu) / 冷奴
Ingredients
- 14 oz soft/silken tofu (1 pack) chilled
- 2 tsp ginger
- 2 green onions sliced
- katsuobushi (dried bontio flakes)
- soy sauce
Instructions
- Drain the tofu but do not press (you want to keep some of the moisture in the tofu).
- Cut tofu into 6 pieces.
- Put tofu onto serving dishes. Top each piece of tofu with some ginger, sliced green onions, and bonito flakes to your liking.
- Drizzle soy sauce and serve!
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Oroshi Shoga (Grated Ginger) / おろし生姜
Katsuobushi (Dried Bonito Flakes) / 鰹節
Soy Sauce / 醬油
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