AGEDASHI TOFU

AGEDASHI TOFU
Serves 2 to 4

Ingredients
Firm Tofu 1pcs
Potato Starch An appropriate amount
Oil for frying An appropriate amount
Spring Onion 2 stalks, sliced
Ginger 1 pcs, or 15 g
White Radish (Daikon) 100 g, grated
SAUCE
Bonito Stock ½ cup
Mirin 1 tbsp
Kikkoman Soy Sauce 1 tbsp
Method:
1. Chop the Spring Onion and set it aside for garnish later.
2. Pat dry the tofu with a piece of paper towel. Put some weight on the tofu to remove excess water.
3. Grate the white radish and squeeze and drain away the excess water.
4. Peel and grate the ginger
5. Cut the tofu into four blocks and coat it with potato starch.
6. Put Mirin, Bonito stock, and Kikkoman soy sauce in the pot and bring it to a gentle boil. Skim off any scum or bubbles and then remove from heat.
7. Heat some oil for deep-frying and fry the tofu pieces at 170 degrees celsius until lightly coloured.

8. Put tofu in a serving dish and garnish with grated radish, grated ginger and chopped spring onions. Lastly, add the soup.