Deep-Fried Tofu served in a umami dashi broth is a popular dish served in Japanese restaurants today. The outer shell of the Tofu is crispy on the outside, but custard-like on the inside. The recipe is quite simple to prepare. Garnish with finely-sliced scallions and raw-grated Daikon.
Tofu
1 package of firm or silken Tofu
oil for deep-frying
1/4 cup potato starch
Dashi
1/2 cup water
6-8 tbs soy sauce
1 tsp grated Ginger
1 dried Shiitake Mushroom
1 small piece Kombu
4 tbs Mirin or Sake
grated Daikon
sliced Scallions
Prepare the Dashi by adding all Dashi ingredients to a small cooking pot and simmering gently (covered) for 15-20 minutes.
Drain the Tofu by wrapping in a paper towel and pressing with a weight until Tofu is somewhat dry.
Cut the Tofu into 6 pieces. Coat all sides with corn starch.
Heat oil hot enough to deep-fry. Carefully place Tofu in oil and deep fry for 2 minutes until starting to brown. Remove and place in bowl.
Taste Dashi and add more soy sauce if needed. Pour Dashi over Tofu and add a small amount of scallion and grated Daikon.