Agedashi Tofu (Fried Tofu in Dashi Broth)

• 200 g Daikon radish, peeled
• 2 Spring onion
• 10 g Ginger root, peeled
• 2 tsp Dashi powder
• 400 ml Water
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Caster sugar
• 400 g Firm tofu
• 50 g Cornflour
• 500 ml Vegetable oil, for frying

1. Grate the daikon, then tip into a sieve and press lightly to remove excess liquid; keep it cool while you cook. Thinly slice the spring onions and finely grate the ginger.
2. In a saucepan, whisk the dashi powder with the water, then add the soy sauce, mirin and caster sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then keep warm on low.
3. Drain the tofu well, then cut into 6 to 8 even pieces. Pat dry thoroughly, then coat all over with the cornflour, shaking off any excess.
4. Heat the vegetable oil in a wok to 170°C (340°F). Fry the tofu in batches for 3 to 4 minutes, turning once, until pale golden and crisp; lift out and drain briefly.
5. Divide the hot tofu between two bowls and ladle over the warm dashi broth. Top with the grated daikon, spring onion and a little ginger, and serve straight away while the tofu is still crisp.

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