Cold Tofu (Hiyayakko) is a Japanese chilled tofu appetizer and it’s usually served during the summer time. This dish can be versatile as you can be very creative about toppings and seasoning. Don’t put too much seasoning or else you will not taste the delicate flavor of the tofu. The most common Hiyayakko has toppings of just bonito flakes, green onions, grated ginger and season with a little bit of soy sauce. Be creative and find your favorite way to enjoy chilled tofu.
Before going to the recipe, I want to thank you for stopping by Food Lovers Website to check my interview with Correen. Have a wonderful Wednesday!
- 1 silken tofu
- Katsuobushi (bonito flakes)
- Shiso leaves, some julienned, some for decoration
- Chopped green onion
- Chopped black forest ham
- Chopped tomatoes
- Sliced cucumber
- Corn kernels
- Chirimen Jako
- Grated ginger
- Toasted sesame seeds
- Soy sauce
- Karashi mustard
- Yuzu Kosho
- Please see Pantry for unfamiliar ingredients.
- Cut chilled tofu in halves or quarters depending on the size of tofu and serve in individual plates/bowls.
- Put your favorite toppings on top of tofu.
- Season with one of your choices.