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Hiya Yakko Recipe

Experience the umami explosion of Hiya Yakko, a sophisticated Japanese chilled tofu appetizer. This isn't your average tofu dish! Perfect for adventurous palates familiar with the subtle nuances of tofu, this recipe is surprisingly quick and easy. Discover the authentic taste of Japan with this elegant and refreshing starter.

Prep Time 5 mins
Cook Time 5 mins
Calories 52.2 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Hiya Yakko 30

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hiya Yakko

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How to Make Hiya Yakko

  1. Press the tofu to remove excess water. Cut into 4 equal portions.
  2. Chill the tofu portions in the refrigerator for at least 30 minutes.
  3. Arrange tofu portions in individual small bowls.
  4. Sprinkle 1/4 teaspoon of sesame seeds over each tofu portion.
  5. Create a small mound of 1/2 tablespoon of sliced scallions on top of each tofu portion.
  6. Top each with 1/2 tablespoon of grated ginger.
  7. Arrange daikon radish sprouts (or bean sprouts) on top.
  8. Garnish each bowl with a few thin strips of nori seaweed.
  9. Serve immediately, drizzled with tamari or soy sauce to taste.
  10. For extra flavor, consider adding a small drizzle of mirin or other optional toppings as desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

2g

Fat

2g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Sweets & Sides Side Dishes Vegetarian Proteins Tofu & Tempeh Recipes Asian Japanese Healthy Vegetarian Vegan Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Very Low Carbs Appetizers Beans Asian Japanese Easy No Cook Beginner Cook Dinner Party Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Soy Tofu Low In Something Brunch Taste Mood Savory Presentation Served Cold Technique