• 4-6 oz. soft tofu
• Cornstarch
• Oil for deep frying
• Sauce:
  • ½ cup dashi
  • 2 Tbs. soy sauce
  • 1½ Tbs. mirin
• Condiments:
  • Green onions, thinly sliced
  • Grated ginger
  • Grated daikon (white radish)

Dashi is soup stock that is made of dried kelp (seaweed), bonito flakes and water, however there quite a lot of instant dashi sold over the supermarket counter.

Mirin is sweet cooking rice wine

Bonito flakes (Kezuri Bushi) is dried fish looks and feels like a slab of dark, brown wood can can be kept indefinitely in a cool, dry place.

• Cut the soft tofu into rectangular pieces about 1" thick.
• Arrange the layers on paper towels and leave for 10-15 minutes to drain.  Change the paper and turn over the slices.
• Sprinkle cornstarch on a plate.   Arrange the tofu slices on it.  Sprinkle more cornstarch over the tofu.   A powdered sugar shaker does a good job here.
• Heat the oil to 355°F for deep frying.
• Pat any excess cornstarch off the tofu slices and slide them into the hot oil, one by one.  Don't add too many slices at once, because tofu lowers the oil temperature.  Fry until golden, turning once.
• Remove and drain on paper towels.
• Arrange in a compote-type dish, pour over the sauce.  Top with a mound of grated daikon, a bit of grated ginger, and sliced green onions.

Make 1 serving.