Hiyayako Recipe

Combine the rice vinegar, mirin, sugar, and salt in a small bowl and stir until the sugar dissolves.

Place the julienned daikon in the vinegar mixture, toss to coat, and let sit at room temperature for 10–15 minutes while you prepare other components. This quick-pickle brightens and softens the daikon.

Carefully remove the chilled silken tofu from its container and drain any excess liquid. Place the block on a serving plate or in a shallow bowl. If desired, lightly press with a paper towel to remove a little more moisture — be gentle to keep tofu intact.

Drizzle the soy sauce evenly over the top of the tofu, followed by the sesame oil. These season the tofu base without overpowering its delicate flavor.

Prepare aromatics

Thinly slice scallions, keeping whites and greens separate. Grate fresh ginger and set aside.

After the daikon has quick-pickled for 10–15 minutes, use a fork or tongs to lift it from the liquid and arrange a small mound (about 2–3 tablespoons) on top of the seasoned tofu.

Scatter the reserved scallion whites and grated ginger over the pickled daikon, then sprinkle the bonito flakes across the tofu so they flutter slightly from the residual moisture and temperature.

Finish with toasted sesame seeds, nori strips, and shiso leaves (if using). Add the scallion greens on top for color and fresh bite.

Serve immediately: transfer to the table with a small spoon so guests can mix a little as they eat. The contrast of chilled tofu, bright pickled daikon, savory soy, and umami bonito defines this Hiyayakko variation.