This traditional dish blends deep fried tofu and a dashi based sauce to create a delish dish that can be served with vegetables for added flavor.

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Serves 4

Ingredients:

• 2 blocks (600g) silken tofu
• Salt and pepper
• 1 cup dashi stock
• 3 tablespoons shoyu
• 1 tablespoon mirin
• 5 tablespoons potato starch or corn starch
• Sunflower or vegetable oil
• 1 tablespoon freshly grated ginger
• 2 tablespoons freshly grated daikon radish
• 2 spring onions, finely chopped
• 1 tablespoon Katsuobushi (dried fish flakes)

Preparation:

1. Remove the tofu from its water, and drain briefly in a colander.
2. Cut each block in half length-wise and carefully wrap each half in kitchen paper.
3. Place on a grid with a plate on top of it.
4. Leave for about half an hour to allow the tofu to dry off. The dryer the tofu the better it will fry.
5. Meanwhile prepare the dressing. Boil the mirin for briefly in a small saucepan and then simmer for a further 2 minutes to allow the alcohol to burn off.
6. Remove from the heat and add the dashi and the shoyu. Put aside and allow to cool.
7. Unwrap the tofu and cut each half into three cubes. In total you will have 12 cubes.
8. Pat each cube dry with kitchen paper and season with salt and pepper on both sides.
9. Place the potato or corn starch in a shallow bowl.
10. Toss each cube gently in the starch until it is lightly coated.
11. Put oil in a frying pan and when it is hot and starting to smoke lower three cubes of tofu into the pan and fry until the cubes are crisp and golden brown.
12. They will need to be turned once.
13. Then remove the cubes and drain on kitchen paper to absorb excess grease.
14. Fry the remaining pieces of tofu in the same way.
15. Arrange in shallow bowls in portions of three pieces of tofu per person.
16. Top with the dressing.
17. On top of the tofu cubes arrange piles of daikon and ginger to taste.
18. Sprinkle with spring onions and katsuobushi.