Ingredients

The following ingredients have 4 Servings
  • Two 12-ounce box silken tofu (drained)
  • potato starch or cornstarch (for dusting)
  • oil (for frying)
  • 1 cup dashi stock
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • ginger (peeled and grated)
  • green onion or chives (finely chopped)
  • shiso leaves (chopped) optional
  • myoga (chopped) optional

Instruction

  • Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.
  • Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
  • In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
  • Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.