4

2 (300gm each) blocks

momendofu (see note)

or Japanese-style soft

block tofu

4 tbsp potato starch

Neutral oil, such as canola,

peanut, or saower, for

deep-frying

15 cm piece konbu (see note)

⅓ cup (80ml) soy sauce

2 tbsp mirin

2 tbsp sake

½ tsp fine sea salt

250 gm (1 cup) finely grated

daikon

1 tbsp grated ginger

Nori (optional), snipped into

fine threads, to serve

Thinly sliced spring onion,

thinly sliced shiso, bonito

flakes and sliced myoga (all

optional; see note), to serve

1 Set the tofu on a cutting

board next to the kitchen

sink and prop a small saucer

underneath to angle the board

into the sink (to catch drips). Lay

another cutting board on top of

the tofu to press out moisture

for 20 minutes. The board

should not be too heavy – the

tofu must keep its shape.

2 Halve the tofu lengthwise

and then cut each half into thirds

crosswise. Sprinkle half the

potato starch on a large sheet

of baking paper and arrange the

tofu on top, leaving room for

rolling. Sprinkle the rest of the

potato starch over the tofu and

nudge the pieces around gently

to coat evenly with starch.

3 Heat 8cm oil in a heavy-based

deep saucepan over high heat

until hot but not smoking. Shake

excess starch of tofu, and in

batches, drop the tofu into the

oil and fry until golden brown

(30 seconds to 2 minutes). Drain

on paper towels.

4 Place the konbu in the base

of a heavy medium saucepan.

Add 500ml water, the soy

sauce, mirin, sake, and salt.

Bring to a lively simmer over

medium-high heat and cook for

3 minutes. Carefully nestle the

fried tofu in the broth, top with

the daikon, and gently simmer

until the daikon has absorbed

flavour (3 minutes).

5 Place two pieces of tofu each

in 6 deep-sided saucers, ladle

the daikon dashi over, and

serve hot with garnishes of

your choosing.

NoteMomendofu or momen

tofu, a semi-firm tofu, is available

from Japanese grocers and

select supermarkets. Konbu is

available from Asian grocers.

Myoga, Japanese ginger, is hard

to source in Australia, substitute

young ginger cut into julienne.

Agedashi tofu

with grated

daikon

SERVES 6 // PREP 40 MINS

// COOK 15 MINS

“Simmering agedashi tofu with

grated daikon helps mitigate

the oil that seeps into the

dashi,” says Singleton Hachisu.

138 GOURMET TRAVELLER