Agedashi Tofu Crispy Dashi

Gently press the extra-firm tofu block to remove excess water. You can do this by wrapping it in paper towels and placing a heavy object on top for 15-20 minutes. Once pressed, cut the tofu into 8-10 uniform cubes.

In a medium pot, combine 4 cups of water with the kombu and dried shiitake mushrooms. Let them soak for at least 30 minutes, or ideally overnight in the refrigerator. Bring the pot to a gentle simmer over medium-low heat. Just before it reaches a boil, remove the kombu. Continue to simmer the shiitake mushrooms for another 10-15 minutes.

Strain the dashi broth through a fine-mesh sieve to remove the kombu and shiitake mushrooms. Return the clear dashi to the pot. Add the soy sauce, mirin, and sugar to the dashi. Heat the broth gently over low heat, stirring until the sugar dissolves. Keep it warm while you fry the tofu.

Place the potato starch in a shallow dish. Carefully dredge each tofu cube in the potato starch, ensuring it is evenly coated on all sides. Gently shake off any excess starch.

Heat the vegetable oil in a deep pot or wok to 170-180°C (340-350°F). Carefully lower the coated tofu cubes into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Divide the crispy fried tofu cubes among individual serving bowls. Ladle the warm dashi broth generously over the tofu. Garnish each bowl with a spoonful of grated daikon radish, grated fresh ginger, and thinly sliced green onions. Serve immediately to enjoy the crispy texture.