Hiyayakko – Cold Tofu with Ginger and Scallions
Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. I often crave hiyayakko because it’s so light, healthy and clean. The key to a successful hiyayakko is to find good silken tofu, so take your time looking for good one next time you visit an Asian supermarket (the fresher, the better). Serve hiyayakko as a side or part of a multi dish dinner (with ochazuke, nikujaga, omusoba, etc..)
Note: Add a 2-3 minute poached egg on top for decadence. It’s absolutely delicious!