Cold Tofu With Bonito Flakes (hiyayako) Recipe

Chill and drain

Keep the silken tofu refrigerated until ready to serve. Just before plating, remove the tofu from its packaging and drain any excess liquid gently over the sink.

Shape and place

Using a spatula or large spoon, transfer the whole block or portion (about 1/2–1 block per person) to a shallow serving dish. If you prefer individual servings, cut the block into 4 even rectangles or cubes and place each piece on its own small plate. Work gently to avoid breaking the tofu.

In a small bowl, combine the soy sauce, mirin (if using) and dashi or water (if using). Taste and adjust so the sauce is slightly salty with a hint of sweetness. Keep the sauce at room temperature; do not heat.

Scatter the thinly sliced scallions evenly over the tofu pieces. Sprinkle the grated fresh ginger in a small mound on top of each piece (or distribute evenly).

Sprinkle the katsuobushi (bonito flakes) generously over the tofu so they flutter and move slightly from the residual coolness and air currents. Optionally sprinkle toasted sesame seeds for texture.

Just before serving, drizzle about 1/2 tablespoon of the sauce over each serving of tofu (adjust to taste). If serving family style, pass the remaining sauce at the table. Garnish with shiso or mitsuba leaf if using, and a light dusting of shichimi togarashi for heat if desired.

Serve immediately while tofu is cold and bonito flakes are fresh. Leftover tofu with toppings is best eaten the same day; store sauce separately in the refrigerator for up to 3 days.