Lunch · 10 min · japanese

Hiyayakko

If you like silken tofu, you’ll love this Japanese lunch — 10 minutes from craving to table.

Ingredients

• 2 blocks Silken tofu
• 2 tbsp Grated ginger
• 3 Scallions
• 0.25 cup Bonito flakes
• 3 tbsp Soy sauce
• 1 Myoga

Steps

1. Chill the tofu blocks well — hiyayakko is served ice cold, straight from the fridge.
2. Cut each block into quarters and arrange in shallow bowls. Handle gently; silken tofu is fragile.
3. Top with ginger, scallions, thinly sliced myoga, and a drift of bonito flakes.
4. Pour soy sauce around, not over, so the tofu stays pristine until the first spoonful.
5. No cooking, ten minutes, maximum refreshment. Summer lunch in its purest form.

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