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Australian Gourmet Traveller recipe for hiyayakko.

By Lisa Featherby
  • 20 mins preparation
  • Serves 4 - 6
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Hiyayakko, silken tofu served cold with various toppings, is a classic izakaya dish. It's very refreshing, and only gets better as the weather gets warmer.


  • 1 tbsp julienned ginger
  • 1 block silken tofu (300gm), chilled
  • 1 small spring onion (optional), thinly sliced, to serve
  • 2 radishes, cut into julienne
  • 1 tbsp bonito flakes
Soy sesame dressing
  • 1 tbsp sashimi soy sauce or Japanese light soy sauce
  • ½ tsp sesame oil, or to taste


  • 1
    Bring a small saucepan of water to the boil and blanch ginger to soften the flavour a little (10 seconds). Drain and set aside.
  • 2
    For soy sesame dressing, stir ingredients in a small bowl, season with finely ground white pepper and set aside.
  • 3
    Carefully turn tofu out of its container (this is easiest if you break the suction of the container by pulling the container's sides a little. If it does break, cut the tofu into large pieces) onto a serving plate. Top with ginger, radish and bonito flakes, drizzle with soy sesame dressing and serve cold.


Drink Suggestion: Orange, skin-fermented semillon. Drink suggestion by Max Allen