Agedashi tofu (deep-fried tofu in tsuyu broth)

Ingredients

• Two 12-ounce box silken tofu (drained)
• potato starch or cornstarch (for dusting)
• oil (for frying)
• 1 cup dashi stock
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon salt

Toppings:

• ginger (peeled and grated)
• green onion or chives (finely chopped)
• shiso leaves (chopped) optional
• myoga (chopped) optional

 Instructions

• Drain the curd then wrap it in paper towels and place during a filter for half-hour to get rid of excess wet. Cut the curd into four items, dry once more with paper towels, then coat with the potato starch.

• Heat the oil to an appropriate temperature for deep-frying (around 340 degrees). fastidiously place the curd items in to fry and once they flip golden, take away and drain on paper towels to get rid of excess oil.

• during a tiny pan heat up the dashi stock, mirin, soy sauce, sugar and salt. wake the boil, making certain that the sugar has dissolved.

• Divide the curd among four bowls. Pour a bit of the new broth into every bowl and garnish with the grated Raphanus sativus longipinnatus, a dab of grated ginger, shiso, myoga, and scallion to style.