Name: Hiyayakko
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 1 tbsp julienned ginger; 1 block silken tofu (300gm), chilled; 1 small spring onion (optional), thinly sliced, to serve; 2 radishes, cut into julienne; 1 tbsp bonito flakes; Soy sesame dressing; 1 tbsp sashimi soy sauce or Japanese light soy sauce; ½ tsp sesame oil, or to taste

Hiyayakko, silken tofu served cold with various toppings, is a classic izakaya dish. It’s very refreshing, and only gets better as the weather gets warmer.

Ingredients

1 tbsp julienned ginger

1 block silken tofu (300gm), chilled

1 small spring onion (optional), thinly sliced, to serve

2 radishes, cut into julienne

1 tbsp bonito flakes

Soy sesame dressing

1 tbsp sashimi soy sauce or Japanese light soy sauce

½ tsp sesame oil, or to taste

Method

Main

1.Bring a small saucepan of water to the boil and blanch ginger to soften the flavour a little (10 seconds). Drain and set aside.

2.For soy sesame dressing, stir ingredients in a small bowl, season with finely ground white pepper and set aside.

3.Carefully turn tofu out of its container (this is easiest if you break the suction of the container by pulling the container’s sides a little. If it does break, cut the tofu into large pieces) onto a serving plate. Top with ginger, radish and bonito flakes, drizzle with soy sesame dressing and serve cold.