Hiyayakko
冷奴
Cold tofu, summer logic — silken, chilled, and finished with ginger, spring onion and soy.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 冷奴.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Hiyayakko is the opposite of a project. You chill good tofu, drain it, and put sharp things on top: grated ginger, spring onion, soy, maybe katsuobushi. The tofu is the recipe. If it is watery supermarket foam, press it a little. If it is a proper block, leave it alone.
Ingredients
- Tofu, silken or soft, well chilled300 g
- Ginger, finely grated4.9 ml
- Spring onion1
- Soy sauce15 ml
- Katsuobushi (optional)2 g
- Toasted sesame oil (optional)2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Drain the tofu. If it weeps, sit it on a towel 5 minutes. Plate it in two slabs or one block.
Step 2
Ginger, spring onion, soy, flakes. Sesame oil if you like. Eat cold.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Katsuobushi → Skip, add sesame seeds
The vegetarian plate.
Tips
- Myoga ginger flower is the seasonal top if you can find it.
- Firm tofu makes a different dish. Still fine. Not this.
History & culture
Summer tables and the side dish that appears when the grill is already full. It is not an appetiser to rush past.
Cold tofu with condiments is as old as tofu. The name just means chilled servant-tofu — a humble plate.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Dllu via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Hiyayakko%20with%20bonito%20flakes%20and%20welsh%20onion.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Hiyayakko take?
10 min all in — 10 min prep. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tbsp of Soy sauce.
How much toasted sesame oil?
½ tsp (optional) of Toasted sesame oil.
What can I use instead?
Katsuobushi → Skip, add sesame seeds. The vegetarian plate.
Any tips from this recipe?
Myoga ginger flower is the seasonal top if you can find it. Firm tofu makes a different dish. Still fine. Not this.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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