Agedashi Tofu Delicate Frying and Kuzu Sauce

Ingredients

• 600 g silken or medium-firm tofu, cut into four equal blocks, pressed between paper towels under a 500 g weight for 20 minutes, then patted dry again
• 60 g katakuriko (potato starch), for dusting — coat minimally and shake off all excess
• 1 litre neutral frying oil, for deep-frying at 180 °C
• For the kuzu sauce
• 200 ml ichiban dashi
• 30 ml mirin, 2 tbsp
• 30 ml soy sauce, 2 tbsp
• 5 g katakuriko (potato starch), 1 tsp, dissolved in a small amount of cold water; added last
• Toppings
• 60 g daikon oroshi, finely grated and lightly pressed
• 20 g fresh ginger, finely grated
• 20 g negi (Japanese leek or spring onion), finely sliced
• 4 g katsuobushi (bonito flakes), a small pinch per portion

Method

1. 1
   Press each tofu block between two layers of paper towel and set a 500 g weight on top. Leave for 20 minutes. Remove the weight, discard the paper, and pat every surface dry again. Any remaining surface moisture will prevent starch adhesion and cause violent oil spatter. The surface must be visibly matte and completely dry to the touch.
2. 2
   Heat the frying oil in a deep, heavy pan to 180 °C. While the oil comes to temperature, prepare the sauce: combine the ichiban dashi, mirin, and soy sauce in a small saucepan and bring to a simmer. Stir in the katakuriko slurry last, stir once to distribute, and keep the sauce hot over the lowest possible heat. It should coat the back of a spoon with slight viscosity — thin enough to pour, thick enough to cling.
3. 3
   Dust each tofu block in katakuriko immediately before frying — the coating should be the thinnest possible film. Shake off all excess. This is where the dish lives or dies: a coating that is too thick becomes doughy and bready; the correct coating is barely visible, a translucent skin of starch. Lower the blocks gently into the oil and fry 90–120 seconds per side. The exterior is done when it is pale gold and just firm to the eye — the tofu does not need to cook through, only to set the crust.
4. 4
   Lift each block from the oil and drain for no more than a few seconds. Transfer directly to individual deep serving bowls without delay. The crisp exterior will begin to absorb sauce and soften within 3 minutes; service must be immediate.
5. 5
   Pour the hot sauce around and over each tofu block. The sauce should visibly cling to the starch coating rather than pooling thinly at the base of the bowl. Top each portion with daikon oroshi, a small mound of grated ginger, sliced negi, and katsuobushi. Serve at once.