Recipe Index

Ingredients

• 1 block medium-firm tofu (momen dofu) (14 oz, 14 oz; or use silken tofu)
• 4 Tbsp potato starch or cornstarch
• neutral oil, for frying (about 2 cups, 1 inch deep)
• 1 cup dashi
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 green onions/scallions
• 2 inches daikon radish
• 1 tsp fresh ginger, grated
• 1 package katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
• shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)

Method

1. Wrap the tofu block in 2 to 3 layers of paper towels, weight it with a tray and something heavy, and press it for 15 minutes to drain.
2. While the tofu presses, slice the green onions thinly, peel and grate the daikon and squeeze most of its water out, and grate the teaspoon of ginger.
3. Simmer 1 cup of dashi with 2 tablespoons of soy sauce and 2 tablespoons of mirin in a small saucepan for the tsuyu, then turn off the heat, cover the pan and keep the sauce warm.
4. Heat about an inch of neutral oil to 320–340°F, cut the pressed tofu into 6 pieces and coat each piece in potato starch, shaking off the excess.
5. Fry the tofu about 3 pieces at a time, turning once, until the coating is light brown and crisp, then drain the pieces on a wire rack and divide them among individual bowls.
6. Pour the warm tsuyu into each bowl from the edge so the tops of the tofu stay crisp, mound the grated daikon, ginger and green onions over the pieces, and shower with katsuobushi and shichimi togarashi if you are using them.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data