Chilled Silken Tofu with Soy-Ginger Sauce

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Hiyayakko is a beloved Japanese summer dish that celebrates the pure, delicate flavor of silken tofu. Served chilled and topped with fresh aromatics and a light savory sauce, it is one of the simplest yet most refreshing preparations in Japanese home cooking. This no-cook recipe comes together in minutes and is perfect as a light starter or side dish.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 11 gProtein
• 720 mgSodium
• 240 mgPotassium
• 190 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Tofu

• 2 packages (14 oz / 400 g each) silken tofu, well chilled
• 2 cups ice cubes, for serving
• 4 paper towels, for draining

For the Soy-Dashi Sauce

• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon dashi stock (or 1/2 teaspoon dashi powder dissolved in 1 tablespoon water)
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar

For the Toppings

• 4 green onions, finely sliced on the bias
• 1 tablespoon freshly grated ginger
• 1/4 cup bonito flakes (katsuobushi)
• 1 tablespoon toasted sesame seeds
• 1 sheet nori, thinly shredded (optional)

Directions

1. Remove the silken tofu blocks from their packaging and place them on a layer of paper towels; let drain gently for 10 minutes to remove excess water.
2. Carefully cut each block of tofu into 4 even squares using a thin knife dipped in water, wiping the blade clean between cuts.
3. Arrange a bed of ice cubes on a platter or individual chilled plates and place the tofu squares on top.
4. In a small bowl, whisk together the soy sauce, mirin, dashi stock, rice vinegar, and sugar until the sugar dissolves.
5. Spoon about 1 teaspoon of the sauce over each tofu square, then top each with a generous pinch of green onions, grated ginger, and bonito flakes.
6. Sprinkle the tofu with toasted sesame seeds and shredded nori, if using, and serve immediately.
7. Pass the remaining sauce on the side so each diner can adjust the seasoning to taste.

Cook’s Notes

• Choose the freshest silken tofu you can find; it should be smooth, jiggly, and free of any sour aroma.
• Chill the tofu in the refrigerator for at least 1 hour before serving for the best cool, refreshing texture.
• Bonito flakes are traditional but can be omitted for a vegetarian version; a pinch of shiso leaf makes a great substitute.
• Use a very thin knife (lightly wet) to cut the tofu cleanly without tearing its delicate surface.
• Serve the tofu immediately after dressing to keep the texture firm and prevent it from becoming watery.

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