Hiyayakko: Chilled Silken Tofu
This is a dish defined by texture. The contrast between the cool, custard-like tofu and the sharp bite of ginger and scallions is what makes it work.
Drain for success.
Silken tofu holds a high water content; if you skip the draining process, your final dish will be swimming in a thin, watery liquid.
- Small plate or shallow bowl
- Paper towels
- Fine grater
- Sharp knife
What goes in.
- 1 blocksilken tofu, chilled
- 2 tbspkatsuobushi (bonito flakes)
- 1 stalkscallion, finely sliced
- 1 tspfresh ginger, grated
- 1 tsptoasted sesame seeds
- 2 tbspsoy sauce
Gentle compression
Wrap the tofu block in a paper towel and let it sit on a slanted board or plate for ten minutes. Gravity will pull the excess moisture out without breaking the delicate structure.
The method.
Drain the tofu
Gently remove the tofu from its package and wrap it in a double layer of paper towels. Place it on a plate at a slight angle for 10 minutes.
Prepare the garnish
While the tofu drains, slice your scallions as thinly as possible and grate the ginger until it reaches a paste-like consistency.
Plating
Transfer the drained tofu to your serving bowl. Use a knife to lightly score a cross-hatch pattern on top to help the soy sauce settle into the tofu.
Assemble
Scatter the katsuobushi over the center, followed by the ginger, scallions, and sesame seeds. Pour the soy sauce around the base of the tofu just before eating.
Other turns to take.
Spicy
Add a small spoonful of rayu (chili oil) over the top for heat.
Umami Heavy
Add a teaspoon of finely chopped salted kelp or a dash of ponzu instead of plain soy sauce.
When it doesn't go to plan.
Always buy fresh silken tofu; the texture degrades quickly once the package is opened.
Keep the tofu in the refrigerator until the very second you are ready to plate it.
Do not over-salt; the soy sauce and katsuobushi provide enough salinity.
The ones that keep coming up.
Can I use firm tofu instead?
You can, but the experience is different. Silken tofu is preferred because it melts on the tongue, which is the point of this dish.
What if I cannot find katsuobushi?
You can substitute it with shredded nori (dried seaweed) or simply omit it for a cleaner profile.
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