Loaded "Hiya-yakko" Chilled Tofu (冷や奴; hiya-yakko)
Hiya-yakko, or chilled tofu, is a classic Japanese side dish. Say bye to "plain old tofu" with colorful toppings like scallions, ham and shiso, and enjoy with a versatile konbu soy sauce!
Photographed by Akio Takeuchi
Beans & Tofu
Calorie count is per serving.
Excludes time needed to drain and chill the tofu.
Ingredients (Serves 4)
- 1 pack kinugoshidofu
- 1 knob ginger (small; minced)
- 1/4 Japanese leek (minced)
- 3 tbsp scallions (chopped)
- 2 slices ham (minced)
- 3 tbsp Chinese pickled vegetables (minced)
- 5 shiso leaves (roughly minced)
- 2 tbsp peanuts (roughly chopped)
[Konbu soy sauce]
- 1 piece konbu kelp (10 cm x 10 cm)
- 150 ml soy sauce
- 50 ml mirin
Make the [Konbu soy sauce]. Briefly rinse the konbu kelp under water and pat off any excess moisture with a paper towel. Simmer the mirin in a saucepan until the alcohol has evaporated and cook down briefly.
Add the soy sauce and konbu kelp to the mirin while it is still hot. Let it sit for 2-3 hours, then store in the refrigerator. After storing in the fridge for one day, you may choose to remove the konbu kelp.
Drain the tofu and place on a serving plate. Surround the sides of the tofu with a paper towel so the wall stands about 2 cm higher than the top surface of the tofu. Loosely cover with plastic wrap, then chill in the refrigerator.
Prepare the [Toppings].
Remove the tofu from the refrigerator just before eating. Decorate with the [Toppings] in a colorful fashion. Remove the paper towel wall.
Slowly pour the [Konbu soy sauce] along the edges of the tofu.
The [Konbu soy sauce] can be stored in the refrigerator for about 2 weeks.