Hiyayakko with Bonito and Spring Onion
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Ingredients
- 500 g silken soft tofu
- 15 g bonito flakes
- 3 spring onions, sliced
- 10 g fresh root ginger, grated
- 3 tbsp soy sauce
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 15.3 g
- Carbohydrate
- 62.6 g
- of which sugars
- 1.3 g
- Fat
- 4.4 g
- of which saturates
- 0.8 g
- Fibre
- 1.8 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm, or use leftover cooked rice.
- 2
Drain the tofu well and pat dry with kitchen paper, then cut into thick slabs and arrange on a plate.
- 3
Scatter the bonito flakes, spring onions and ginger over the top.
- 4
Drizzle with the soy sauce.
- 5
Serve straight away with the warm rice.
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