Hiyayakko is one of the most simple and beloved Japanese home dishes that are enjoyed all year round. It's really about simple plain tofu, enjoyed with sliced scallion, shaved katsuobushi and soy sauce or any condiments of your choice. In the summer time, to make the maximum "cold" effect by both taste and visual, I like to serve the tofu in ice bath in a donabe. Also in this way, you have a beautiful presentation and can even impress your guests. Medium-firm or soft tofu are recommended for hiyayakko, for the most pleasant texture.
Medium-small size Classic-style Donabe (1.2-qt/ 1,200 ml or larger)
2 - 4 as an appetizer
- 1 package (14 oz/ 400 g) soft or medium-firm tofu, cut into 8 cubes
Suggested Toppings/ Condiments
- Mixed herbs (such as thinly-sliced green onion, shiso, mitsuba, cilantro, and/ or ginger, etc.)
- Shaved katsuobushi
- Soy sauce
- Yuzu-kosho, wasabi paste, etc.
- Pour cold water into donabe, about half way full. Add the tofu and some ice cubes. Garnish with decorative leaves, if you like.
- Serve tofu into individual plates and enjoy with your choice of toppings/ condiments.
Tofu Sukui (tofu server) is a wonderful tool to serve tofu from donabe.
I love simple toppings.
About the measurements used in our recipesFor rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 mlOther conversions (US to metric measures)
- 1 cup = 240 ml
- 1 inch (1") = 2.5 cm
- 1 ounce (1 oz) = 30 ml