Chill the tofu and take it out of the fridge just before starting cooking.
Wash and wrap the tofu with a kitchen paper towel.
Prepare Toppings
Slice shiso leaves, and myoga. Chop the scallions finely and set aside.
Serving Hiyayakko
Cut the tofu in half and place each on a separate serving plate.
Garnish with prepared toppings.
Mix soy sauce and mirin and pour over the chilled tofu and toppings.
Notes
*1 Silken tofu has more of a smooth texture than Firm tofu and it is generally used when tofu is eaten cold. *2 See soy sauce post and above in the post. *3 If you don't have mirin, you can omit this ingredient or see a substitution in my post on Japanese food substitution.