Hiyayakko (No-Cook Chilled Tofu and Ponzu) Recipe – Bokksu Market

Hiyayakko (No-Cook Chilled Tofu and Ponzu) Recipe

by Emi Noguchi

Hungry, but don’t have ingredients or the time to cook? Looking for something proteinaceous but light? Hiyayakko, or chilled tofu, may just be your new favorite dish. All you need are fresh green onions and a few pantry staples. What’s more, you can adapt the recipe to suit your taste. Below we’ve outlined a standard version of hiyayakko. Feel free to adapt it however you like!

Hiyayakko Chilled Tofu With Ponzu Recipe

On to the recipe...

Hiyayakko Ingredients and Equipment

First, let’s gather our ingredients:

For two servings:

2 boxes of soft silken tofu

1-2 bunches of green onions

¼ cup ponzu (a kind of light, citrusy soy sauce)

1 thumb-length of ginger

1 packet of bonito flakes

Tools and Recommended Items For Serving:

Jasmine tea

Sparkling yuzu juice

1 pair of scissors

1 sharp knife cutting board

Let’s assemble!

Very carefully remove the soft silken tofu from its box. Try your best not to break it!

Squeeze gently to remove excess water.

Pour ponzu (in a pinch, you can use soy sauce and a squeeze of lemon).

Rinse and finely grate your ginger (no need to peel). Sprinkle on top to taste.

Rinse and finely dice your green onion.

Once more, sprinkle on top to taste!

Sprinkle generously with a single pack of shelf-stable bonito flakes. This is a major dose of umami!

Serve with some refreshing drinks. We recommend some Jasmine tea and sparkling yuzu juice!

Enjoy your healthy, delicious, and refreshing snack. Itadakimasu!

Author Bio

Emi Noguchi is a fiction writer, blogger, and freelance writing instructor, and co-founder of MFA App Review. After studying standard Japanese at Columbia University, she picked up Kansai-ben while living in Osaka and some Awa-ben in her paternal hometown in Tokushima. Emi is a 2020 recipient of the John Weston Award and holds an MFA in Creative Writing from the University of Arizona. You can read her work in Essay Daily, The Spectacle, and Fairy Tale Review. Emi is currently writing a novel about diasporic illnesses, art-making, and traditional Japanese puppetry.
Hiyayakko (No-Cook Chilled Tofu and Ponzu) Recipe


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