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Ingredients
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Tofu
Dashi broth
Garnish & finishing
Method
Tofu
Press and cut tofu
Wrap the 400 g block of firm tofu in several layers of paper towels or a clean kitchen towel. Place on a plate, set a small heavy weight (a cast-iron skillet or canned goods) on top, and press for 15–30 minutes to remove excess water. After pressing, cut tofu into 8 evenly sized rectangular cubes (approximately 4 cm / 1.5 in each).
Season and coat
Lightly sprinkle 1 tsp salt over the cut tofu pieces. Pat gently so salt adheres. Pour 1 cup potato starch into a shallow bowl or plate. Dredge each tofu piece in the starch, pressing lightly so a thin, even coating forms and shaking off excess.
Heat oil and fry
Pour 500 ml neutral oil into a medium saucepan or deep skillet to a depth of about 2–3 cm and heat over medium-high until oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a pinch of starch—if it sizzles and rises slowly, it's ready. Fry tofu in batches (do not overcrowd) 2–3 minutes per side until a crisp, light golden crust forms. Use a slotted spoon or spider to turn. Remove and drain on a wire rack set over paper towels to keep crust crisp.
Dashi broth
While frying or just before serving, make the dashi-based sauce. Combine 500 ml dashi, 2 tbs light soy sauce, 2 tbs mirin, and 1 tsp sugar in a small saucepan and bring to a gentle simmer over medium heat. Taste and adjust: it should be light and savory, not as intense as regular soy-sauce bases. Keep warm, but do not boil rapidly (a gentle simmer is fine). If using instant dashi granules, dissolve according to package and then add soy, mirin, and sugar.
Garnish & assembly
Divide the fried tofu pieces among 2–4 shallow serving bowls (the recipe yields 2 generous or 3–4 modest portions). Spoon enough warm dashi sauce into each bowl so the bottom is covered and the tofu sits partially submerged (about 60–80 ml sauce per serving).
Top each tofu piece with about 1 tablespoon grated daikon, 1 tablespoon sliced green onion, and sprinkle 1 tablespoon bonito flakes per serving (or divide accordingly if serving 4). Add a small amount of grated ginger and a few strips of shredded nori or a sprig of mitsuba if using.
Serve immediately so the tofu remains crisp where it sits above the sauce while the submerged parts soften slightly. Eat hot as an appetizer or with steamed rice.