Hiyayakko: Chilled Tofu with Dashi Broth

Step 1

Slice the scallions crosswise into thin rings, cutting from the white end all the way to the green tip, creating pieces about the thickness of a coin.

Step 2

Peel the ginger using a spoon by scraping the skin away, then grate the peeled ginger on a microplane until you have about 1 tablespoon of fine shreds.

Step 3

Stir the soy sauce and mirin into the chilled dashi broth in a small bowl until the mirin dissolves, about 30 seconds of stirring.

Step 4

Place the block of chilled tofu in the center of a shallow bowl or plate, keeping it whole and unbroken.

Step 5

Pour the dashi mixture slowly around the tofu until it reaches halfway up the sides of the block, creating a shallow pool.

Step 6

Scatter the sliced scallions in a small pile directly on top of the tofu block.

Step 7

Pile the grated ginger in a small mound on top of the tofu, next to the scallions.

Step 8

Drape the bonito flakes loosely over the entire surface; you will notice them move and dance slightly as they respond to the warmth rising from the tofu.