Kombu Dashi Hiyayakko with Toasted Walnut-Miso Sauce

Hiyayakko is one of Japan's simplest pleasures: a block of cold silken tofu, barely dressed, letting its clean soy flavor shine. Here we build on that minimalism with a toasted walnut-miso sauce that adds creamy richness and nutty depth without a drop of dairy or fish. A quick kombu dashi does double duty — it seasons the brown rice as it cooks and lends a savory backbone to the sauce, so every bite carries that elusive umami hum without needing bonito flakes or any animal product. The contrast is the whole point: cool, silky tofu against warm, glossy brown rice; sharp, peppery grated daikon against the mellow sweetness of toasted walnuts and white miso. Scallions and a few shavings of nori on top keep things bright and fresh. It's a dinner that feels like a deep exhale — light on effort, light on the stomach, but deeply satisfying. Nutritionally, this plate is a quiet powerhouse: tofu brings plant protein and calcium, walnuts contribute plant-based omega-3s, kombu adds trace iodine (often a gap in vegan diets), and the brown rice keeps things whole-grain and fiber-rich. It comes together in well under an hour, most of which is hands-off simmering, making it an easy weeknight dinner that still feels considered.

Ingredients

• 1 pieceKombu (dried kelp), about 4-inch square
• 3 cupswater, divided, for dashi and rice
• 1 cupShort-grain brown rice, rinsed
• 0.5 cupwalnuts, plus extra for garnish
• 2 tablespoonsWhite miso paste
• 1 teaspoonrice vinegar
• 1 teaspoonmaple syrup
• 1 teaspoontoasted sesame oil
• 2 blockssilken tofu, about 12 oz each, well chilled
• 4 ouncesdaikon radish, peeled, for grating
• 2 stalksscallions, thinly sliced
• 1 pieceNori sheet, cut into thin strips, optional garnish
• 1 tablespoonTamari or soy sauce, low-sodium, for drizzling

Method

1. Combine the kombu and water in a small saucepan. Let it soak for at least 10 minutes to begin releasing umami, then warm over low heat until small bubbles form around the edges (do not boil). Remove from heat and let steep 5 minutes, then remove the kombu, reserving the dashi. 15:00
2. Measure out 1 3/4 cups of the kombu dashi into a medium saucepan, add the rinsed brown rice, and bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer the rice until tender and the liquid is absorbed. 30:00
4. Once the rice is cooking, toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly browned. 4:00
5. Let the toasted walnuts cool slightly, then transfer most of them (reserving a few for garnish) to a mixing bowl along with 1/4 cup of the remaining kombu dashi.
6. Add the white miso, rice vinegar, maple syrup, and toasted sesame oil to the bowl. Whisk vigorously until you have a smooth, creamy, pourable sauce, adding a splash more dashi if needed to loosen it.
7. Grate the daikon on the fine side of a box grater, then press gently in a fine-mesh strainer to drain excess liquid.
8. Drain the chilled silken tofu and carefully slice each block into thick squares. Arrange in shallow serving bowls.
9. Spoon the warm walnut-miso sauce generously over the chilled tofu. Top with the grated daikon, sliced scallions, reserved chopped walnuts, and nori strips if using. Finish with a light drizzle of tamari.
10. Fluff the finished kombu-dashi brown rice with a fork and serve warm alongside the tofu.