One of the "Izakaya" favorites. Usually tofu is deep-fried for this dish, but I prefer pan-fry. To squeeze out water, you can just wrap tofu up in paper towels and let it sit for 15 minutes, or just microwave for 1 minute. Silken tofu is good, but it is hard to handle. Just use regular tofu. Be careful, if you touch too soon while frying, the starch will peel off tofu. Wait until the bottom turns light brown. Garnish with your favorite condiments.
- Tofu (12-14 oz)
- Potato starch (katakuriko) or corn starch
- Vegitable oil to fry
- 1/2 cup dashi (use "Hondashi" to make dashi soup)
- 2 Tbsp Aloha shoyu
- 1 1/2 Tbsp mirin
- (Add sugar if you like it sweeter)
- Daikon, grated
- Green onion, chopped
- Dried bonito flakes (katsuobushi)
- Fresh ginger, grated
- Drain tofu - wrap in paper towels and microwave for 1 minute. Squeeze out excess water. Cut tofu block into pieces - 4 to 8. Coat all sides of tofu pieces with starch.
- Heat generous amount of oil in a pan and carefully slide tofu in. Do not turn until the bottom side gets lightly browned. Fry all sides. Pat tofu using paper towels and place a pice in a small bowl.
- In a sauce pan, bring dashi, mirin and shoyu to boil. Carefully pour the hot sauce over the fried tofu. Top with grated daikon, chopped green onion, katsuobushi, grated ginger, etc.