RECIPE
Experience a soothing culinary retreat on a hot summer day with Hiyayakko, an effortless yet exquisite cold tofu salad recipe that embodies the basics of Japanese cuisine.
1 - package silken tofu 1/8 - teaspoon salt 4 - grams katsuobushi 1 - scallion (finely chopped) 10 - grams ginger (peeled & grated) 2 - teaspoons soy sauce (to taste)
Place the tofu on a few layers of paper towels and then cut it into 4 blocks.
Sprinkle the tofu with a pinch of salt, cover and refrigerate for at least 10 minutes.
Drizzle the tofu with soy sauce and enjoy. Click the link below for more Hiyayakko topping ideas.