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1
Submerge the block of silken tofu in cold water and refrigerate until very cold throughout. Do not use ice, which causes the exterior to become watery. The tofu is ready when it is uniformly cold to the touch at its centre.
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2
Prepare the condiments — grate the ginger, slice the negi and myoga finely, and cut the shiso into chiffonade. Keep each separate and refrigerated until the moment of serving. This step decides the dish: condiments applied early will wilt the shiso and katsuobushi, and the delicate aromatics will collapse before they reach the table. The dish lives or dies here, in the precision of timing.
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3
Remove the tofu from the cold water and drain briefly on a paper towel — no longer than is necessary to remove surface moisture. Cut into four equal portions and plate immediately. The surface should appear clean, glossy, and unmarked; any waterlogging or surface weeping indicates over-draining or compromised freshness.
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4
Arrange the condiments alongside or atop each portion at the moment of service. Place the katsuobushi last. Apply a few drops of soy sauce per portion only when the dish is in front of the diner. The katsuobushi should stir and lift gently in the warmth of the tofu and soy — movement signals that the flakes are fresh and the tofu sufficiently cold to create the contrast.