Agedashi Tofu

Cut the tofu into large cubes and place them on several layers of paper towels. Press gently and allow to drain for at least 20 minutes to remove excess moisture.

Prepare the tentsuyu broth by combining dashi stock, soy sauce, and mirin in a small saucepan over medium heat. Stir until just simmering, then reduce heat to low and keep warm.

Prepare your garnishes by grating fresh daikon radish and ginger, and finely slicing green onions. Set aside until ready to serve.

Heat the oil for deep-frying in a deep pot or wok to 170–180°C (340–355°F). Use a thermometer to ensure the oil reaches the correct temperature before adding the tofu.

Lightly and evenly coat each tofu cube in potato starch or katakuriko, shaking off any excess so only a thin, uniform layer remains.

Carefully lower the coated tofu cubes into the hot oil in small batches and fry for 3–4 minutes, turning gently, until the exterior is lightly golden and crisp.

Remove the fried tofu with a slotted spoon and drain briefly on a wire rack or paper towels to remove excess oil.

Place the hot tofu cubes into individual serving bowls, ladle the warm tentsuyu broth around them, and top with grated daikon, ginger, and sliced green onion. Serve immediately.