Agedashi Tofu

Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board on top as a weight, and set aside for 1/2 hour so that excess water would be removed.

Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.

Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.

Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.