Hiyayakko

Method

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1. Drain the tofu and cut it into 4 blocks.

   Mark done

2. Sit the blocks on kitchen paper for 10 minutes to draw the surface water off.

   Mark done Start 10 min timer

3. Chill 4 small bowls or plates in the freezer for 5 minutes.

   Mark done Start 5 min timer

4. Grate the ginger just before serving.

   Mark done

5. Lift each block onto a chilled plate with a fish slice.

   Mark done

6. Top with grated ginger, then spring onion.

   Mark done

7. Scatter the bonito flakes over — they will move in the heat rising from the plate.

   Mark done

8. Add the sesame seeds and shiso if using.

   Mark done

9. Pour the soy sauce and sesame oil over at the table, not before.

   Mark done

Chef’s Tips

• Drain on paper for ten minutes.
• Chill the plates.
• Soy at the table so the tofu does not sit in it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Cold beer
• Edamame
• Grilled fish

Storage & Reheating

Assemble to order. Undressed tofu keeps as its packet says.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.