Agedashi tofu

Ingredients

• 300 gm packet medium-soft tofu
• Neutral-flavoured oil, for deep-frying
• 1/3 cup potato starch
• 1/2 cup finely grated daikon
• 1 1/2 tbsp finely grated ginger
• 1 spring onion, cut into julienne
• 1/2 cup katsuobushi (bonito flakes)
• Shichimi togarashi (optional), to serve
• AGEDASHI SAUCE
• 200 ml ichiban dashi (see p103)
• 1 tbsp soy sauce
• 2 tsp mirin
• 6 gm katsuobushi

Instructions

1. 1

   1: For agedashi sauce, combine dashi, soy and mirin in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in katsuobushi and stand to infuse (20 minutes). Strain through a fine sieve pressing down on solids into a small clean saucepan and set aside.

2. 2

   2: Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weight evenly with food cans and stand for 15 minutes to remove excess liquid. Cut into six 1cm-thick squares.

3. 3

   3: Half fill a large saucepan with oil. Place over medium heat until oil reaches 180°C on a deep-frying thermometer. Place potato starch in a bowl. Coat tofu, in batches, in potato starch and transfer to plate. Deep-fry tofu, in batches, until light golden and crisp (2-3 minutes). Drain on small wire rack set over baking tray lined with paper towel.

4. 4

   4: Place agedashi sauce over low heat until warm. Divide tofu among two serving bowls. Pour over agedashi sauce; top with daikon and ginger and scatter with spring onion and bonito flakes.