Hiyayakko cold tofu

Hiyayakko (cold tofu salad) 4 servingsIngredientsTofu 1 package soft or silken Katsuobushi (dried bonito flakes) about a small handful 1-2 stalks green onionsoy sauceGrated ginger Directions:Slice green onions very thinly. Grate ginger. Drain tofu. Cut into 4 squares. Place a piece of tofu on a dish and top with some of the green onions, grated … Continue reading Hiyayakko cold tofu

Spinach Ohitashi

Ingredients: 1 bunch spinach (8 oz, 227 g) (fresh not frozen) Pinch kosher/sea salt Dashi broth ½ cup water1 kombu (dried kelp) (about 2"x 2" )small hand full of katsuobushi (fish flakes) (IF you want it to be vegetarian sub fish flakes for 2 dried shiitake mushrooms) Seasonings 1 Tbsp mirin1/2 teaspoon rice vinegar1 Tbsp usukuchi (light-colored) soy sauce Toppings toasted white sesame seeds Directions: In a … Continue reading Spinach Ohitashi