Hiyayashi

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 block Tofu, Soft Or Firm, 14-16 Ounce Size
• 2 ounces, weight Fresh Ginger, Peeled And Grated
• 1 cup Radish Sprouts, Green Onions Or Any Greens (cut Off The Roots, Clean And Pat Dry)
• ¼ cups Ponzu
• 2 Tablespoons Bonito Flakes (Katsuo Bushi)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the tofu, pat it dry with paper towels, and cut it into four equal blocks or slices.

2. Arrange the tofu on a serving plate or four small plates.

3. Wash the radish sprouts or greens, cut off the roots, and pat them completely dry.

4. Pile the sprouts or greens neatly beside or over the tofu.

5. Place the grated ginger on top of the tofu.

6. Sprinkle the bonito flakes over the tofu and greens.

7. Spoon the ponzu over everything just before serving so the flakes stay light.