Hiya-yakko and Yu-dofu

* This link will take you outside the NHK WORLD website.

Broadcast date:July 6, 2012

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

Popular recipes

Favorite Recipes

Favorite Recipes: How to use this feature

If you have tried and liked any of the recipes, you can select and list it under Favorite Recipes.

Please note that any recipes you list under Favorite Recipes will be deleted when you clear cookies from your web browser.
The popularity of the recipe is gauged by how many people selected it as their Favorite Recipes. The rating is shown by the number of stars.


Ingredients (Serves 4 )


2 blocks of tofu

(For the topping)
1 small cucumber
1 small eggplant
1 green pepper
1 knob root ginger (about 2-3 cm in length)

(For the dressing)
3 tablespoons cold dashi stock (or water)
3 tablespoons soy sauce
1 teaspoon sugar


2 blocks of tofu

(For the garnish)
¼ Welsh onion (negi)
1 knob root ginger (about 2-3 cm in length)
Shaved katsuo-bushi (dried bonito flakes)

Soy sauce to taste


  1. (Hiya-yakko) Cut the tofu into 3 cm cubes and place the slices in a bowl of cold water.
  2. While the tofu is chilling, prepare the topping. Dice the cucumber, eggplant, and green pepper into pieces about 5 mm in size. Peel the ginger and chop into an even finer dice.
  3. Mix together the ingredients (cold dashi stock or water, soy sauce, and sugar) for the dressing.
  4. Just before serving, drain the tofu slices and arrange on plates. Top with the diced vegetables and spoon over the dressing.
  5. (Yu-dofu) Cut the tofu into 3-4 cm sized cubes. Place in an earthenware pot or saucepan with enough water to cover, and set over medium heat. When the tofu comes to the boil, reduce to a gentle simmer for 1-2 minutes.
  6. While the tofu is simmering away, prepare the garnish. Finely slice the Welsh onion, and peel and grate the ginger.
  7. When the tofu is heated through, lift the slices out on to a plate or bowl with a wire ladle or fork. Serve with soy sauce and grated katsuo-bushi, and garnish with the grated ginger and sliced Welsh onion.

Catch of the Day

Tofu – A Versatile Ingredient

Tofu (or bean curd) is rather bland on its own.  But it can assume a whole range of flavous and textures depending on how it is used.  It is prepared and eaten in many different ways in Japan.  It is commonly diced and added to miso soup.  It can also be rolled in potato starch or flour and deep fried, served with dashi-stock producing springy textured Agedashi-dofu.  

Chinese-style dishes featuring tofu are also popular.  Mapo-doufu or Mabo-dofu in Japanese is perhaps the most popular Chinese dish in Japan.  Minced meat, chilies, Sichuan pepper, and Douban-jiang (a hot and spicy paste made with fermented broad beans) are fried together before adding sliced tofu and chicken-bone stock.

Tofu hamburgers are also popular on account of their delicate flavour and low calories.  You can make such Japanese-style hamburgers by shaping minced meat with minced tofu into patties.

Previous Catches

Other recipes

    Recipe List

    Favorite Recipes

      View all