Agedashi Tofu Deep-Fried Silken in Dashi Sauce

Ingredients

• 600 g silken or soft tofu, pressed between two plates for 20–30 minutes, then dried thoroughly on paper towels
• 60 g katakuriko (potato starch), spread on a plate for dusting
• For the dashi sauce
• 250 ml dashi
• 50 ml light soy sauce
• 50 ml mirin
• For the toppings
• 60 g daikon, finely grated, excess liquid pressed out
• 20 g fresh ginger, finely grated
• 10 g katsuobushi (bonito flakes)
• 20 g negi (Japanese spring onion), finely sliced
• 1 litre neutral oil, for deep-frying; use a small, deep vessel

Method

1. 1
   Place the tofu block between two flat plates. Allow it to press for 20–30 minutes. Transfer to several layers of paper towel and blot dry on all surfaces. The tofu is ready when no further moisture transfers to fresh paper.
2. 2
   Combine dashi, light soy sauce, and mirin in a small saucepan at a ratio of 5:1:1. Heat to just below simmering, then remove from heat and allow to cool to room temperature. The sauce must not be hot when it meets the fried tofu.
3. 3
   Heat the oil in a small, deep vessel to 170–175°C. Verify temperature with a cooking thermometer or by observing that a pinch of katakuriko dropped in sizzles immediately without browning. This step decides the dish: oil below 170°C produces a sodden, oil-saturated crust; oil above 175°C browns the exterior before the starch shell can set — the translucent, barely-golden crust that defines agedashi tofu is only possible within this narrow band.
4. 4
   Cut the pressed tofu into four equal rectangular portions. Place each piece onto the plate of katakuriko and roll gently to coat all surfaces. Tap firmly to shed all excess starch. The coating should be minimal, even, and fully covering — no bare spots, no thick accumulation. The crust will be doughy and opaque if dusting is heavy.
5. 5
   Lower the dusted tofu pieces carefully into the oil one at a time, working in batches if necessary to avoid crowding. Fry for 2–3 minutes, turning once, until the exterior is thin, translucent, and barely golden. Remove with a slotted spoon and drain briefly. The crust should be set and dry to the eye, not bubbling or glistening with oil.
6. 6
   Place one piece of fried tofu in the centre of each wide, shallow bowl. Pour the room-temperature dashi sauce around — not over — the tofu so that it pools at the base without submerging the piece. The tofu should sit above the sauce level, with only its base in contact.
7. 7
   Place a small mound of grated daikon and grated ginger on top of the tofu, followed by a pinch of katsuobushi and a scattering of sliced negi. Serve immediately. The dish must reach the table and be eaten within 2–3 minutes of frying; the crust softens progressively in the sauce and the temporal window cannot be recovered.