Katsuo–Shiso Sauce

• 1 x 300 g (10½ oz) block silken tofu**
• 2 shiso (perilla) leaves

Cut the block of tofu into 4 pieces. Shred the shiso leaves very finely. Place the pieces of tofu on individual plates and sprinkle over the shiso and katsuobushi. Spoon 1 tablespoon of soy sauce over each piece of tofu just before serving.