Hiyayakko (Japanese Cold Tofu)
Serves 4
Chilled silken tofu cubes on shiso, topped with scallion, ginger, bonito flakes and soy sauce.
| 400 g soft/silken tofu, chilled | Wrap in paper towel, drain 10 min | Cube tofu, set on shiso | Chill until serving; pour off water | Top with scallion, ginger & katsuobushi | Drizzle with soy sauce | |
| 1 green onion/scallion | Slice scallion | Peel & grate ginger | ||||
| 2.5 cm ginger | ||||||
| 4 shiso leaves (optional) | ||||||
| 2 Tbsp katsuobushi (skip for vegan) | ||||||
| soy sauce, to drizzle |
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