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Hiyayakko (Cold Tofu)
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A picture of Hiyayakko (Cold Tofu).

Hiyayakko (Cold Tofu)

Cheryl
Cheryl @chefcherii

We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day!

We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day!

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Hiyayakko (Cold Tofu)

Cheryl
Cheryl @chefcherii

We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day!

We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day!

Read more
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Ingredients

2 people
  • 1 pkgFirm Tofu
  • to tasteSoy Sauce
  • 1 tspgrated Ginger
  • 2 stalksGreen Onions, thinly sliced
  • 1 pkgBonito Flakes
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Steps

  1. 1

    Cut cold tofu into chunks. I cut mine to about 1” x 1.5”. (Feel free to use silken tofu!)

    A picture of step 1 of Hiyayakko (Cold Tofu).
  2. 2

    Top with green onions and bonito flakes. This is the brand I use.

    A picture of step 2 of Hiyayakko (Cold Tofu).
  3. 3

    Drizzle soy sauce and grated ginger over the tofu. Enjoy!

    A picture of step 3 of Hiyayakko (Cold Tofu).
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Cheryl
Cheryl @chefcherii
on July 08, 2018 03:29
When I was younger, my Mom would make me her little sous chef. “Peel the shrimp, chop the onions, cut the vegetables!” When Grandma moved in, Mom stopped cooking and I continued to be the sous chef in the kitchen. Grandma is the cooking EXPERT. Here are my notes!
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