8 Ways To Enjoy Hiyayakko (Japanese Cold Tofu Recipe)
Savor the refreshing and quick delight of Hiyayakko, a Japanese chilled tofu dish! Customize it with your favorite toppings and prepare it in just 5 minutes!
Looking for tofu dishes? Try my Agedashi Tofu, Tofu Katsu, or Tofu Donburi!
If you’re a fan of tofu and looking for a light and healthy dish, you’ll love this authentic Hiyayakko recipe! It offers the delicate flavor and creamy texture of the tofu and is so easy to make! Give it a try!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Hiyayakko Recipe:
Delicious Hiyayakko Toppings
Let me share my favorite toppings for Hiyayakko recipes. Each requires just two ingredients and is incredibly easy to prepare through simple cutting and mixing techniques. Let’s explore each delightful combination!
1. Scallion and Fresh Ginger
This one is a classic topping for hiyayakko. Finely chop the scallions (or spring onions or green onions), grate the fresh ginger, place it on top of the tofu block, and then pour a little bit of soy sauce.
You can also pour some mentsuyu (noodle soup) instead of or in addition to soy sauce if you’d like!
2. Tomato and Shiso Leaf
Enhance your hiyayakko with the vibrant flavors of summer vegetables! The sweet-and-sour tomatoes and the aromatic shiso leaves (a Japanese herb) are the perfect pairings for plain tofu.
Cut the tomatoes and shiso leaves into small, even pieces and mix them together in a bowl. Place the mixture on top of the tofu block and drizzle soy sauce over it.
3. Okra and Katsuobushi
Incorporating summer vegetable okra as a topping adds a delightful element to hiyayakko. The addition of katsuobushi (dried bonito flakes) brings a rich and savory flavor to the dish.
Boil the okra briefly, chop it into small pieces, and mix it with katsuobushi. Spread the mixture on top of the tofu and finish it off by sprinkling some soy sauce. This one is my go-to whenever I come across fresh okra!
4. Cucumber and Umeboshi
If you are looking for a refreshing taste, this cucumber and umeboshi (pickled plum) are the best. Shred the cucumber, make ume paste by chopping sour umeboshi, and place them on top. Finish with a drizzle of soy sauce for added flavor. With just the right amount of acidity from umeboshi, you can eat this even if you don’t have an appetite.
5. Edamame and Cheese
A mix of edamame and cheese makes the perfect appetizer. Cut the edamame and cheese into small sizes, put them on tofu, and add some soy sauce. This one is a cold side dish that fills your stomach.
6. Avocado and Shio Kombu
For a delicious twist on hiyayakko, spread mashed avocado on top of the tofu and sprinkle it with shio kombu, a seasoned kelp rich in umami flavor. Drizzle a bit of soy sauce for added umami taste. This variation is visually appealing and a mouthwatering treat that children will love.
7. Natto and Scallion
Natto, the Japanese fermented soybeans and superfood, makes for an exceptional topping choice. If you’re a fan of natto, this combination is perfect for you!
Mix the natto sauce with natto, and generously spread it on the tofu. Add plenty of chopped scallions and drizzle a bit of soy sauce for an extra flavor.
8. Kimchi and Nori Seaweed
For those seeking a touch of spice, kimchi serves as an excellent addition to hiyayakko!
Cut the kimchi into bite-size pieces and place them atop the tofu along with shredded nori seaweed. This one is best enjoyed with soy sauce to bring out all its flavors (and maybe even add a dash of sesame oil).
Variations
Here are additional toppings and seasonings to enhance your hiyayakko experience!
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8 Ways To Enjoy Hiyayakko (Japanese Cold Tofu Recipe)
Print Pin SaveIngredients
Toppings
Instructions
- Prepare Tofu: Take the tofu out of the package and place it on a plate.
Prepare Toppings:
- Green Onions and Ginger: Cut the green onions into small pieces. Grate the ginger.
- Tomato and Shiso Leaves: Chop cherry tomatoes and shiso leaves, then toss them together.
- Okra and Katsuobushi: Boil okra and slice, then mix with katsuobushi.
- Cucumber and Umeboshi: Shred the cucumber. Remove the seed of umeboshi, and chop to make the paste.
- Edamame and Cheese: Remove the edamame from the pods and chop them into small pieces. Cut the cheese into the same size as edamame and put them together.
- Avocado and Shiokombu: Mash the avocado.
- Natto and Green Onions: Put the attached sauce and mix for natto. Cut the green onions into small pieces.
- Kimchi and Shredded Nori: Cut the kimchi into bite-size pieces.
- Finishing: Place the topping on the tofu and pour soy sauce.
Video
Notes
- You can use either firm tofu or silken tofu.
- The amount of topping is a reference, so you can tweak them to your taste.
- In addition to soy sauce, mentsuyu, ponzu, and soy sauce-based dressings are also delicious.
This is a great recipe! I’ve only tried two of the variations so far but they are delicious and the instructions are so easy. I plan to try them all.
Hi Jess, thanks for trying my Hiyayakko recipe! I hope you will like the rest of the variations as well!!
I was just searching the web for ideas for my left over silken tofu. Since I also have left over Kimchi number 8 is just perfect.
Hi Dirk, thank you for your comment! I’m glad to hear you found the perfect recipe:) Enjoy!
I love cold silken tofu and was looking for new toppings to try out. This post did not disappoint! I tried the nattō and scallion version today, with natto no tare instead of plain soy sauce. It was a wonderful combination of textures and flavors, and I look forward to having it again. But first, I think I will have to try the avocado and shiokombu!
Hi Gecko！Thanks for trying Hiyayakko recipe. I’m so happy to hear you like natto topping. I hope you enjoy the Avocado one too!!
Juri,
Another possible topping for hiyayakko is nametake (marinated enoki mushrooms in soy sauce, sake, mirin, and honey or suger). First I must buy some enoki mushrooms and then make the nametake before topping it on some cold tofu.
Ja mata
Hi Rick, that’s a good one! Perfect combo with plain tofu! Thanks for your yummy suggestion!
Juri,
We typically eat ours with grated ginger, finely chopped long green onions, and katsuobushi topped with soy sauce. We also typically prefer kinugoshi (silken tofu).
We love avocados, and we’ll definitely try your hiyayako with avocados and shiokombu.
Thanks for the expanding the variety of hiyayakko recipes.
Hi Rick, You are very welcome! Ginger, green onions, and katuobushi are the best and classic toppings!! I like them too. I hope you like the avocado topping as well!
So many varieties! Started with the basic, but will try more over the next few weeks.
Hi Barbara, thank you for trying my hiyayakko recipe! Yes, enjoy the varieties!