Agedashi Tofu

Ingredients

• 14 oz medium-firm tofu
• 1 cup water
• 1 piece kombu, about 3 inches square
• 2 dried shiitake mushrooms
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1/3 cup potato starch
• Vegetable oil for frying, as needed
• 1/4 cup finely grated daikon
• 1 tsp grated ginger
• 2 green onions, thinly sliced
• Shichimi togarashi, for serving

Method

1. Soak the kombu and shiitake in the water for 30 minutes while the tofu drains, wrapped in paper towels under a light plate.
2. Bring the soaking water to a bare simmer, remove the kombu and shiitake, and stir in the soy sauce and mirin; keep warm.
3. Cut the tofu into 8 cubes and dredge them in potato starch.
4. Heat 1 inch of oil to 350°F and fry the tofu until pale gold and crisp, about 3 minutes, then drain on a rack.
5. Set the tofu in shallow bowls, pour the warm broth around it and top with daikon, ginger, green onions and a pinch of shichimi.

Notes