Fresh Tofu With Condiments (Hiyayakko)

A light, no-cook dish great in a summer night with some rice, pickles and miso soup. From The Japanese Cooking Class Cookbook.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 3 -4  green onions
• 3  green  shiso leaves
• 4  teaspoons soy sauce
• 1  lb tofu, drained
• 1⁄4 cup  dried bonito flakes
• 2  tablespoons  pared grated  fresh gingerroot

Directions

1. Cut green onions into 1/-inch thick slices. Remove stems from shisho; cut lengthwise into 1/2-inch wide strips. Stack strips; cut crosswise into 1 1/8-inch wide strips.
2. Place 1 teaspoons soy sauce in each of 4 small bowls for dipping sauce.
3. Cut tofu into pieces, approximately 1 1/2 X 3 X 1 inches. Place about 1/4 of the tofu in each of 4 serving bowls.
4. Sprinkle shiso, green onions, and bonito flakes over tofu, dividing evenly. Place 1 1/2 teaspoons ginger next to tofu in each bowl. Serve with soy dipping sauce on the side.