Agadashi Tofu

Serves 6-8

Ingredients

• 600g Japanese silken tofu
• potato starch
• vegetable oil to fry
• ¼ daikon radish, grated
• 1 tsp ginger, julienne
• bonito flakes
• 1 spring onion, sliced
• 400ml instant dashi stock
• 40ml mirin
• 30ml soy
• ½ tsp caster sugar
• 20ml cooking sake(optional)

Method

Heat the dashi stock and add the mirin, soy, sugar and sake. Adjust seasoning to taste. Remove tofu from packaging and place on paper towel to  blot dry. Cut into squares and roll generously in potato starch. Heat oil in a deep fryer or wok and gently fry the tofu until  lightly golden. Drain on paper towel. Arrange tofu in a large serving bowl and pour around the dashi stock. Top with grated daikon, ginger, bonito flakes and spring onion.