Hiyayakko: Chilled Tofu with Dashi Broth
Silky cold tofu topped with crisp scallions, ginger, and bonito flakes, dressed in cool dashi broth. A refreshing Japanese summer dish ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 92
- Protein
- 11g
Ingredients
- 14 oz Silken tofu, chilled
- ¾ cup Dashi broth, chilled
- 1.5 tablespoon Soy sauce
- ½ tablespoon Mirin (sweet rice wine)
- 2 whole Fresh scallions
- 1 tablespoon Fresh ginger root
- ¼ oz Bonito flakes (katsuobushi)
Instructions
- 1
Slice the scallions crosswise into thin rings, cutting from the white end all the way to the green tip, creating pieces about the thickness of a coin.
- 2
Peel the ginger using a spoon by scraping the skin away, then grate the peeled ginger on a microplane until you have about 1 tablespoon of fine shreds.
- 3
Stir the soy sauce and mirin into the chilled dashi broth in a small bowl until the mirin dissolves, about 30 seconds of stirring.
- 4
Place the block of chilled tofu in the center of a shallow bowl or plate, keeping it whole and unbroken.
- 5
Pour the dashi mixture slowly around the tofu until it reaches halfway up the sides of the block, creating a shallow pool.
- 6
Scatter the sliced scallions in a small pile directly on top of the tofu block.
- 7
Pile the grated ginger in a small mound on top of the tofu, next to the scallions.
- 8
Drape the bonito flakes loosely over the entire surface; you will notice them move and dance slightly as they respond to the warmth rising from the tofu.
Tools you’ll need
- Small mixing bowl
- Spoon
- Microplane grater
- Shallow serving bowl or plate
- Knife
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