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I have always loved this dish, but when it became one of my son's go to dishes, I fell in love with it.
2 cups dashi
2 teaspoons Suehiro Usukuchi Soy Sauce
2 teaspoons Nitto Jozo White Tamari
2 teaspoons mirin
2 teaspoons Morino Yoshino Kudzu Starch
2 teaspoons water
1 lb. firm tofu
1 cup potato starch
Neutral oil for frying, such as rice bran, grapeseed or vegetable
¼ cup finely grated daikon radish, drained of liquid
1 teaspoon fresh ginger, grated
Katsuobushi, ito kezuri (finely shaved in strings), optional
Combine the dashi, soy sauce, tamari and mirin in a small sauce pot, and bring to a boil. Meanwhile, mix the kudzu starch with a little water in a small bowl to make a smooth slurry.