Japanese Cold Silken Tofu - Hiyayakko Recipe

Name: Japanese Cold Silken Tofu - Hiyayakko Recipe
Total time: 10 min
Ingredients: 1 packet Tofu; 0.13 tsp Salt; 4 g Bonito flake; 1 Scallion; 10 g Ginger; 2 tsp Soy sauce

By No Recipes · 10 min

Ingredients

Tofu1 packet
Salt0.13 tsp
Bonito flake4 g
Scallion1
Ginger10 g
Soy sauce2 tsp

Instructions

Drain the silken tofu well and set it on a plate lined with several layers of paper towel.
Cut the tofu into 4 blocks.
Sprinkle 1/8 teaspoon salt evenly over the top of the tofu, cover, and chill in the refrigerator for at least 1 hour, or up to 12 hours.
Plate the cold tofu blocks and top them with 4 grams katsuobushi, 1 finely chopped scallion, and 10 grams grated ginger.
Serve 2 teaspoons soy sauce on the side for drizzling.

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