Deep-Fried Tofu

Ingredients:(2servings)

• 1 block silken tofu
• Tsuyu(refer to kikkoman tsuyu, mitsukan tsuyu, ninben tsuyu, yamasa tsuyu), or A(150ml dashi stock, 5ml(1tsp) mirin, 10ml(2tsp) soy sauce)
• Potato starch, as needed
• Daikon radish, as needed
• Chopped asatsuki chives, to your taste
• Grated ginger, to your taste
• Katsuobushi, to your taste
• Frying oil, as needed

Directions;

1. Firmly wrap the tofu with a paper towel. Place it on a tilted surface and put a plate on it. Let the water drain out for 20min.

2.Grate the daikon radish and drain the water.

3.Dilute tsuyu with water, or put A in a pan, and boil.

4.Cut the tofu into 4 equal pieces and cover in potato starch. Dust off the excess starch.

5.Heat the frying oil to between 170 and 180 degrees. Deep-fry the tofu, and drain excess oil from it on a paper towel. Put it on a plate, pour the soup 3 over it.

6.Top with the grated daikon radish, chopped asatsuki chives, grated ginger and katsuobushi with your liking.

* The key is to drain the tofu. If the tofu is only drained for a short time, it will turn out watery and the moisture will also cause the oil to sputter.