Silken 'Shirako' with Bright Yuzu Ponzu

Instructions

1. 1

   Gently remove the silken tofu from its package. Carefully slice the block into 6-8 uniform pieces, about 1-inch thick. Place them on a plate lined with paper towels, and place another paper towel on top, followed by a light weight (like a small plate) for about 10-15 minutes to gently press out excess water. This helps firm up the texture slightly without making it dry.

2. 2

   In a small bowl, whisk together the soy sauce, yuzu juice, mirin, and dashi until well combined. Taste and adjust to your preference; you might want a bit more yuzu for tartness. Set aside.

3. 3

   In a small saucepan, bring 2 cups of water to a gentle simmer with 1/4 tsp salt. Carefully add the pressed tofu pieces to the simmering water. Let them poach gently for 2-3 minutes, just until warmed through. Do not boil vigorously, as the tofu is delicate.

4. 4

   Using a slotted spoon, very carefully transfer the warmed tofu pieces to individual shallow serving dishes. Spoon a generous amount of the Yuzu Ponzu over each piece of tofu. Garnish with thinly sliced green onions and, if desired, a pinch of shichimi togarashi or a tiny bit of grated ginger. Serve immediately as a delicate appetizer.