Nothing cookin': Japanese hiyayakko

This simple dish takes no cooking at all. It is a variation of hiyayakko - a classic Japanese beer snack.

Raw silken tofu is simply garnished with wakame seaweed and ever so lightly poached enokitake mushrooms.

I make the dressing out of equal parts of:

• soya sauce
• sake
• katsuobushi extract and
• lime juice (because I can't find yuzu that the original recipe requires).

An itsy drop of wasabi adds a pleasant zesty tone. That's it. Nothing cookin', really.

Veg(etari)ans: just skip the katsuobushi extract.