Agedashi Tofu with Bonito

• 1 block (14 oz) firm or medium-firm tofu
• 1/2 cup potato starch (katakuriko) or cornstarch
• 2 cups vegetable oil for frying
• 1 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1/4 cup grated daikon radish
• 1 tsp grated fresh ginger
• 2 tbsp katsuobushi (bonito flakes)
• 1 green onion, thinly sliced

Instructions

1. 1

   Wrap the tofu in paper towels and place a heavy plate on top to press out excess water for about 15 minutes. Cut into 1.5-inch cubes.

2. 2

   In a small saucepan, combine dashi stock, soy sauce, and mirin. Bring to a boil, then remove from heat. Keep warm.

3. 3

   Heat the vegetable oil in a deep frying pan to 350°F (175°C).

4. 4

   Generously coat each tofu cube in potato starch, shaking off excess loose powder.

5. 5

   Carefully place tofu into the hot oil. Fry for 4-5 minutes, turning occasionally, until the crust is crisp and pale golden. Do not overcrowd.

6. 6

   Drain the tofu on a wire rack or paper towels.

7. 7

   Place fried tofu in serving bowls. Pour the hot dashi sauce around the tofu (avoid wetting the top too much to keep it crispy).

8. 8

   Top with grated daikon, grated ginger, bonito flakes, and sliced green onions. Serve immediately.