Agedashi Tofu

Ingredients

• •1 block (14 oz) firm or silken tofu
• •1/2 cup potato starch (katakuriko)
• •Vegetable oil, for deep-frying
• •1 cup dashi
• •1 tbsp soy sauce
• •1 tbsp mirin
• •1 tsp sake
• •1/4 tsp salt
• •2 tbsp grated daikon radish
• •1 tsp grated ginger
• •2 tbsp bonito flakes (katsuobushi)
• •1 green onion, sliced

Steps

1. 1.Wrap the tofu in paper towels and place a light weight on top for 15-20 minutes to press out excess water - well-drained tofu is essential for the coating to crisp rather than steam soggy.
2. 2.Cut the tofu into large cubes and pat dry again.
3. 3.Combine the dashi, soy sauce, mirin, sake, and salt in a small saucepan and bring to a gentle simmer; keep warm.
4. 4.Coat each tofu cube generously in potato starch, shaking off the excess.
5. 5.Heat oil to 350F (175C) and fry the tofu in batches until the coating turns golden and craggy, about 3-4 minutes, turning occasionally - potato starch rather than flour is what gives agedashi tofu its glassy, shattering crust.
6. 6.Drain briefly and arrange the tofu in shallow bowls.
7. 7.Ladle the warm dashi broth around the tofu, and top with the grated daikon, grated ginger, bonito flakes, and sliced green onion.