Hiyayakko: Chilled Silken Tofu with Bonito Flakes, Ginger & Spring Onion

⏱ 10 min · Serves 2

The coolest thing in Japanese cooking — a block of ice-cold silken tofu crowned with feathery bonito flakes, a mound of freshly grated ginger and a splash of good soy. It takes five minutes, needs no heat at all, and tastes like the first proper breath of summer.

Per serving: 165 kcal · 15.0g protein · 6.5g carbs · 9.0g fat

Ingredients

• 300g block silken or soft tofu, well chilled
• 2 tsp fresh ginger, finely grated (about a 3cm piece)
• 2 spring onions, very thinly sliced
• 4g katsuobushi (bonito flakes), about 2 loose handfuls
• 2 tbsp Japanese soy sauce
• 1 tsp mirin
• 1/2 tsp toasted sesame oil (optional)
• 1 tsp toasted white sesame seeds
• A few shiso leaves or a little grated daikon, to serve (optional)

Method

1. Chill the tofu in its unopened pack in the fridge for at least 1 hour — hiyayakko lives or dies on temperature.
2. Mix the soy sauce and mirin in a small bowl and set aside. Add the sesame oil if you like a rounder flavour.
3. Drain the tofu carefully. Slide it onto a plate lined with kitchen paper for 2 minutes to shed surface water, then cut into two neat blocks.
4. Place each block in a shallow chilled bowl. Pile the grated ginger on top, scatter over the spring onion and sesame seeds.
5. Crown generously with bonito flakes — they'll dance in the rising cool air.
6. Pour the soy-mirin over just before eating, or serve it alongside so the bonito stays crisp. Add shiso or grated daikon if using, and eat immediately.