Hiyayakko (Chilled Tofu with Toppings)
Why this recipe works
- Ready in minutes: With no cooking required, the dish comes together through careful draining, slicing and topping.
- Clean, refreshing flavour: Cold tofu, ginger and spring onion keep the dish light, sharp and savoury rather than heavy.
- Classic simplicity: The restrained topping style lets the delicate flavour and texture of silken tofu remain the focus.
Get the most out of this recipe
Timing notes
- Serve straight away: Dress the tofu just before serving so it stays chilled and does not release too much moisture.
- Keep it cold: Avoid leaving the tofu at room temperature for long; the dish is best when the tofu is well chilled.
Ingredient notes
- Choose silken tofu: Silken tofu gives hiyayakko its soft, custard-like texture; firmer tofu will taste less delicate.
- Use fresh ginger: Freshly grated ginger brings a clean, bright heat that dried ginger cannot replicate here.
- Use a soy sauce you like: Because the seasoning is minimal, the flavour of the soy sauce is very noticeable.
Authenticity notes
- Home-style Japanese small plate: Hiyayakko is commonly served as a simple chilled tofu dish with a few savoury toppings rather than a complex sauce.
- Classic topping combination: Soy sauce, ginger and spring onion are a familiar pairing that adds umami, freshness and gentle bite without overwhelming the tofu.
Make-ahead tips
- Store components separately: Keep the tofu, sliced spring onion, grated ginger and soy sauce separate in the fridge until ready to serve.
- Assemble at the last moment: Plate and dress the tofu just before eating to preserve its neat shape and clean texture.
Equipment you'll need
Ingredients
Instructions
- Trim and finely slice the spring onion. Peel the ginger root, then grate it finely.
- Carefully drain the silken tofu and pat it dry very gently. Cut it into 2 neat blocks and place on small plates or shallow bowls.
- Spoon the soy sauce over the tofu, then top with the spring onion and grated ginger. Finish with the roasted sesame seeds and serve straight away while well chilled.
Recipe notes
Tips
- Keep the tofu cold right up to serving for the cleanest flavour and best texture.
- Handle silken tofu gently and use a sharp knife to keep the edges neat.
- If serving to vulnerable groups, choose tofu and soy sauce made with appropriate food safety standards and keep the dish properly chilled.
Substitutions
- Replace Soy sauce with Light soy sauce for a slightly lighter, saltier finish.
- Replace Roasted sesame seeds with White sesame seeds, lightly toasted, for a fresher sesame aroma.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, store tofu and toppings separately in the fridge and assemble just before serving; once dressed, the tofu will weep and soften.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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