Stuffed Squash Flowers

Ingredients

• 1 ½ cups water
• 2 tbsp dried bonito flakes
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup grated white radish
• 1 tbsp grated ginger
• 2 squares kesong puti
• 2 squares soft tofu
• 2 garlic cloves
• 2 tbsp chopped spring onions
• ½ tsp salt
• ¼ tsp ground black pepper
• 1620 squash blossoms
• 2 eggs
• ⅓ cup all purpose flour
• ⅓ cup breadcrumbs