Homemade Japanese Agedashi Tofu

Remove the tofu from its package, wrap it in several layers of paper towels or a clean kitchen towel, and place a plate or board on top to weigh it down. Let stand for 10-15 minutes to release excess water. Change the towels if needed.

Cut the tofu into four equal pieces (or into cubes according to your preferred size), pat lightly dry with a paper towel, and gently salt all over.

Coat each piece evenly in potato starch. gently shake off any excess. The coating should be thin and free of lumps.

In a small saucepan, combine dashi stock, soy sauce, and mirin. If using instant dashi, prepare it according to the package instructions and measure out the required amount.

Bring to a gentle boil, reduce the heat, and let simmer lightly for 1-2 minutes to meld the flavors. Taste and adjust the soy sauce or mirin if necessary. Keep the sauce warm until serving.

Pour enough neutral oil into a deep skillet or small fryer to form a layer about 2-3 cm deep and heat to ~170-180 °C. If you don't have a thermometer, test with a bit of starch-the piece should sizzle and brown quickly on contact.

Carefully add the coated tofu to the hot oil (no more than 2-3 pieces at a time to avoid lowering the temperature) and fry for 2-3 minutes per side, until golden and crisp. Total time may vary depending on piece size and oil temperature.

Remove the fried tofu with a slotted spoon and place on paper towels to drain. Let rest briefly (30-60 s) before transferring to bowls.

Grate the daikon radish finely and slice the spring onions into thin rounds. Prepare any nori strips or katsuobushi for garnish.

Place one or two pieces of fried tofu into each serving bowl and pour a portion of the warm dashi sauce over them (don't pour too much so the tofu remains partially crisp).

Top with the grated daikon and sliced scallions. Garnish with nori strips or katsuobushi flakes to taste and serve hot.