Hiyayako—Chilled Tofu, Traditional Style

Name: Hiyayako—Chilled Tofu, Traditional Style
Yield: serves 4
Ingredients: 1 (14-ounce) package soft (silken) tofu, rinsed under cold water and patted dry; 1 teaspoon grated ginger; 1 scallion, both white and green parts, thinly sliced on an angle; 2 obha leaves, halved and thinly sliced; 1/4 cup finely shaved katsuobushi (dried bonito flakes); Mitsuba leaves (optional); Daikon sprouts (optional); Japanese soy sauce

December 9, 2011

This dish is an easy summer favorite prepared with ingredients that every home in Japan has handy in the fridge and cupboard. You can pull it together in less than 10 minutes. Whenever I serve hiyayako to my American-born friends, the reaction is always the same: “Amazing!” The creamy tofu and aromatic, flavorful garnishes also pair beautifully with fruity sake or a chilled glass of white wine. Make sure you use soft “silken” tofu—the firmer varieties are only for cooking.

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