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.
- 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)
- Remove the tofu from its water, and drain briefly in a colander.
- Cut each block in half length-wise and carefully wrap each half in kitchen paper.
- Place on a grid with a plate on top of it.
- Leave for about half an hour to allow the tofu to dry off. The dryer the tofu the better it will fry.
- 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.
- Remove from the heat and add the dashi and the shoyu. Put aside and allow to cool.
- Unwrap the tofu and cut each half into three cubes. In total you will have 12 cubes.
- Pat each cube dry with kitchen paper and season with salt and pepper on both sides.
- Place the potato or corn starch in a shallow bowl.
- Toss each cube gently in the starch until it is lightly coated.
- 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.
- They will need to be turned once.
- Then remove the cubes and drain on kitchen paper to absorb excess grease.
- Fry the remaining pieces of tofu in the same way.
- Arrange in shallow bowls in portions of three pieces of tofu per person.
- Top with the dressing.
- On top of the tofu cubes arrange piles of daikon and ginger to taste.
- Sprinkle with spring onions and katsuobushi.