Step by step

Method

4 steps

1. 1

   Drain a block of firm tofu and wrap it in a clean towel. Set a plate on top for 10–15 minutes so excess water presses out — wet tofu spatters and won't crisp. Cut into 1-inch cubes and dust lightly all over with potato starch or cornstarch; shake off the extra.

2. 2

   Heat about ½ inch neutral oil in a skillet to 350°F — a pinch of starch should sizzle steadily. Fry the cubes in batches 2–3 minutes per side until pale gold and the corners look set. Drain on a wire rack.

3. 3

   Meanwhile warm the tentsuyu: simmer ¾ cup dashi (or water plus dashi powder), 2 tablespoons soy sauce, 2 tablespoons mirin or a pinch of sugar, and a splash of sake if you have it for 1–2 minutes. Keep it hot but not boiling hard.

4. 4

   Set the fried tofu in shallow bowls, ladle the hot broth around (not drowning the tops), and shower with grated daikon, ginger, and green onion. The crust should still whisper when you bite — eat right away.