Hiyayakko

Name: Hiyayakko
Yield: Serves 4 - 6
Ingredients: 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; 1 tbsp sashimi soy sauce or Japanese light soy sauce; ½ tsp sesame oil, or to taste

Australian Gourmet Traveller recipe for hiyayakko.

Sep 13, 2013 1:28am

By Lisa Featherby

Serves 4 - 6
20 mins preparation

Hiyayakko

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.

Ingredients

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

Method

Main

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.