Japanese Cold Tofu
Special Soy Dressing (Hiyayakko)

A refreshing summer appetizer of chilled silken tofu dressed in a savory umami-rich bonito soy sauce and topped with seaweed and scallions.

Ingredients

• 1 block silken tofu
• 60 ml water
• 3 tbsp reduced-salt light soy sauce
• 1 small handful bonito flakes
• 1 pinch seaweed shreds
• to taste chopped green onion

Instructions

1. 1Boil the water

   

   Begin by pouring 60 milliliters of clean water into a small pot on the stove. Turn on the heat and bring the water to a gentle boil to form the base of the sauce.

   Tip: Measuring the water precisely ensures that the sauce has the right concentration and doesnt become too diluted.
2. 2Add bonito flakes

   

   Once the water is boiling, add a small handful of bonito flakes into the pot. This quickly infuses the water with a rich, savory umami flavor.

   Tip: Bonito flakes steep very fast; they only need a brief moment in the boiling water to release their full aroma.
3. 3Season the sauce

   

   Add 3 tablespoons of reduced-salt light soy sauce into the simmering bonito broth. Stir gently to combine the ingredients into a fragrant, savory dressing.

   Tip: Using reduced-salt soy sauce keeps the dressing light and refreshing, perfectly complementing the delicate flavor of the tofu.
4. 4Stir the sauce mixture

   

   Stir the water, bonito flakes, and reduced-salt light soy sauce together in the pot using a spoon until the ingredients are fully incorporated and the liquid is evenly mixed.

   Tip: Stir gently to ensure the soy sauce and bonito flavor blend completely before pouring it out.
5. 5Cool the sauce

   

   Carefully pour the prepared sauce mixture from the pot into a small glass bowl. Set it aside to cool down completely before using it.

   Tip: Letting the sauce cool is essential; pouring hot sauce over cold tofu would compromise its refreshing texture.
6. 6Unmold the Tofu

   

   Carefully take a whole block of white silken tofu out of its packaging and place it onto a wooden cutting board.

   Tip: Handle the delicate silken tofu gently to prevent it from breaking apart prematurely.
7. 7Slice the Tofu

   

   Use a sharp kitchen knife to cut the block of silken tofu into smaller, delicate pieces.

   Tip: Wipe the blade with a clean wet towel between cuts for clean edges.
8. 8Plate the Tofu

   

   Carefully arrange the cut tofu pieces in neat order onto a patterned green serving plate using gloved hands.

   Tip: Leave a small space between pieces if desired for better sauce coverage.
9. 9Pour the Sauce

   

   Drizzle the cooled soy sauce mixture evenly over the arranged tofu pieces on the plate using a wooden spoon.

   Tip: Make sure the sauce is fully cooled so it doesnt overly heat the cold tofu.
10. 10Garnish the Dish

    

    Use chopsticks to delicately garnish the tofu pieces with dry bonito flakes and seaweed shreds.

    Tip: Sprinkle the toppings evenly just before serving to keep the bonito flakes moving and textured.

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