Hiyayakko: Fresh Silken Tofu with Aromatics

A block of silken tofu, cold and trembling, that melts on the tongue. A sharp contrast between the mild soy and the bite of green onions, all tied together by the umami depth of dried bonito flakes.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 140
• Protein: 17 g
• Carbs: 7 g
• Fat: 6 g

Ingredients

• 800 g silken tofu ( well chilled, whole )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 10 g bonito flakes ( sprinkled )
• 4 tbsp soy sauce ( for drizzling )
• 4 piece shiso leaf optional ( thinly shredded )
• 2 pinch Ginger powder optional ( on top )
• 20 g Fresh ginger ( finely grated )

Instructions

1. Tofu preparation

   Carefully remove the silken tofu from its packaging so as not to break it. Let it drain on absorbent paper for 5 minutes. It must be very cold and free of surface water.

2. Cutting the aromatics

   Finely chop the green onion. Cut the shiso leaves into thin strips. Grate the fresh ginger. The precision of the cut allows the essential oils of the herbs and ginger to be released upon contact with the tofu.

3. Plating and seasoning

   Place the block of tofu in the center of a shallow bowl. Harmoniously arrange the onion, shiso, grated fresh ginger, and bonito flakes on top. Pour the soy sauce at the last moment so that the tofu does not soak it up too quickly.

Chef's tips

• Silken tofu is fragile: handle it like a soft-boiled egg.
• Serve in bowls chilled in the freezer to maintain the temperature.
• Use high-quality soy sauce, as it provides all the depth to the dish.

Storage

This dish does not keep. It must be eaten immediately after plating to keep the texture intact.