One in all my favourite Japanese dishes. Sadly I can’t recall my final time had this, in all probability in 2019…
Unique recipe by justonecookbook
1 field tofu (I used agency tofu however medium would work higher)
2 tbsp mirin
2 tbsp soy sauce
four tbsp corn starch
1 cup dashi (i soaked a handful of dried seaweed in scorching water to make this broth)
1 stalk inexperienced onion (sliced)
1 small chuck daikon
Bonito flakes (non-obligatory)
Wrap tofu with a pair layer of paper towels, put a plate on high, let it sit for about 15 minutes to take away extra water.
Combine mirin, soy sauce and dashi in a small pot, carry it to a boil, take away from the warmth.
Grate daikon, squeeze out of the liquid.
Minimize tofu into 8-10 items, coat with corn starch, fry in oil at excessive warmth (Eight out 10) for about 1-2 minutes. I used a small quantity of oil, so I would like go flip so each side are getting some consideration 😜
Serve with daikon, bonito flake, inexperienced onion. Pour in beneficiant quantity of the sauce.