Hiyayakko — Chilled Silken Tofu
Japanese10 minServes 2Ezumi
The simplest dish in the Japanese summer repertoire — cold silken tofu that asks only for good soy and a steady hand.
Ingredients
- 1 block Ezumi Silken Tofu, chilled
- 2 tbsp light soy sauce
- 1 tsp grated ginger
- 2 scallions, finely sliced
- Toasted sesame seeds
- A few katsuobushi flakes (optional)
Method
- 01
Drain the tofu gently and rest it on kitchen paper for five minutes.
- 02
Slide it onto a chilled plate in one piece — the surface should stay glassy.
- 03
Crown with ginger and scallion, spoon over the soy, and finish with sesame.
- 04
Serve immediately, while the contrast between cold tofu and sharp ginger is at its peak.
The dish is a test of the tofu, not the cook. Use the freshest block you have.