Crispy Dashi Tofu: Easy Japanese Appetizer Recipe

Ingredients

• 14-16 ounces (400-450g) silken or soft tofu, drained and pressed
• ½ cup (60g) potato starch (katakuriko)
• Vegetable oil, for deep-frying (approximately 2-3 cups)
• 2 cups (475ml) dashi (Japanese soup stock)
• 3 tablespoons (45ml) soy sauce
• 2 tablespoons (30ml) mirin (sweet rice wine)
• 1 tablespoon (15ml) sake (optional)
• 1 teaspoon (5ml) sugar (or honey)
• 2 tablespoons grated daikon radish
• 1 tablespoon grated ginger
• 2 scallions, thinly sliced
• Katsuobushi (dried bonito flakes), optional
• Nori seaweed strips, optional
• Japanese chili pepper flakes (Shichimi Togarashi), optional