Hiyayakko (cold tofu). Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds. Hiyayakko (冷奴) is Japanese chilled tofu that is served as an appetizer or side dish.
Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings.
Hiyayakko is a cold tofu salad with some toppings and soy sauce.
It is fresh and cold, and perfect for hot summer.
You can cook Hiyayakko (cold tofu) using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Hiyayakko (cold tofu)
- You need 1 box of Tofu.
- It's of Japanese seasoned soy sauce.
- Prepare of Daikon (radish).
- You need of Green onion.
- You need of Fish flakes.
I hope) where they make fresh hand-made tofu daily. Hiyayakko - Cold Tofu with Ginger and Scallions Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. Simple and refreshing hiyayakko is a quintessential summer dish in Japan.
Hiyayakko (cold tofu) instructions
- Grind radish.
- Chop green onion.
- Put tofu in a plate.
- Put grind radish, chopped green onions, seasoned soy sauce, and fish flaks on the top.
I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. 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. Hiyayako (冷奴 cold tofu) is a traditional Japanese dish that is usually served during the summer time.
