HIYAYAKKO (Japanese Cold Tofu) - 5-Minute Recipe - IZAKAYA Series with The Sushi Man

silken tofu

🥗Healthier: firm tofu

💰Cheaper: tofu

Firm tofu has a lower water content, making it less delicate.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

bonito flakes

🥗Healthier: dried seaweed

💰Cheaper: dried fish flakes

Dried seaweed offers umami flavor without fish.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish provides a similar spicy kick.

Open the tofu package and rinse it under cold water.

Cut the tofu into four equal quadrants.

Wrap the tofu in a paper towel to absorb excess water for a few minutes.

Slice the green onion thinly.

Grate the ginger.

Place the tofu on a plate.

Add sliced green onion on top of the tofu.

Add grated ginger on top of the tofu.

Top with katsuobushi, breaking it into smaller pieces for even distribution.

Drizzle soy sauce or ponzu over the tofu right before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens