Silken tofu coated in potato starch and deep-fried until light and crispy, served in a hot savory dashi broth.
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9 items
Wrap silken_tofu in paper towels and place a light weight on it for 15 minutes to drain excess water.
Meanwhile, combine dashi_stock, soy_sauce, and mirin in a small pot. Bring to boil then keep warm.
Cut tofu into 8 cubes. Dust generously with potato_starch.
Heat vegetable_oil_frying to 350°F (175°C). Carefully add tofu.
Fry until coating is pale gold and crisp (about 3-4 minutes). Drain on wire rack.
Place tofu in bowls. Pour hot broth around (not over) the tofu.
Top with grated daikon_radish, fresh_ginger, and scallions. Serve immediately.
