Loaded "Hiya-yakko" Chilled Tofu (冷や奴; hiya-yakko)

Hiya-yakko, or chilled tofu, is a classic Japanese side dish. Say bye to "plain old tofu" with colorful toppings like scallions, ham and shiso, and enjoy with a versatile konbu soy sauce!

Loaded "Hiya-yakko" Chilled Tofu (冷や奴; hiya-yakko)
Photographed by Akio Takeuchi

Recipe by
Harumi Kurihara



Beans & Tofu




Calorie count is per serving.
Excludes time needed to drain and chill the tofu.

Ingredients (Serves 4)

  • 1 pack kinugoshidofu
  • [Toppings]

    • 1 knob ginger (small; minced)
    • 1/4 Japanese leek (minced)
    • 3 tbsp scallions (chopped)
    • 2 slices ham (minced)
    • 3 tbsp Chinese pickled vegetables (minced)
    • 5 shiso leaves (roughly minced)
    • 2 tbsp peanuts (roughly chopped)
  • [Konbu soy sauce]

    • 1 piece konbu kelp (10 cm x 10 cm)
    • 150 ml soy sauce
    • 50 ml mirin



Make the [Konbu soy sauce]. Briefly rinse the konbu kelp under water and pat off any excess moisture with a paper towel. Simmer the mirin in a saucepan until the alcohol has evaporated and cook down briefly.


Add the soy sauce and konbu kelp to the mirin while it is still hot. Let it sit for 2-3 hours, then store in the refrigerator. After storing in the fridge for one day, you may choose to remove the konbu kelp.



Drain the tofu and place on a serving plate. Surround the sides of the tofu with a paper towel so the wall stands about 2 cm higher than the top surface of the tofu. Loosely cover with plastic wrap, then chill in the refrigerator.


Prepare the [Toppings].


Remove the tofu from the refrigerator just before eating. Decorate with the [Toppings] in a colorful fashion. Remove the paper towel wall.


Slowly pour the [Konbu soy sauce] along the edges of the tofu.


The [Konbu soy sauce] can be stored in the refrigerator for about 2 weeks.