600g, 21 oz. tofu
2 tbsp sake
1 cup corn flour, for dusting
4 cups water
2 tbsp dashi powder
4 tbsp mirin
2 tbsp soy sauce
1 tbsp corn flour for thickening the stock, extra for battering tofu
1 large clove ginger, grated
2 tbsp chopped spring onion
Handful of bonito flakes
Oil for deep frying
1. Drain the tofu and then place it on the chopping board with another chopping board on the top for at least 30 minutes to press the excess moisture out. You MUST do this to drain tofu.
2. In a small pan heat up the water and stir in the dashi powder quickly making sure the powder has disolved. Add the sake, mirin and soy sauce. Bring to the boil, and then turn down to simmer for about 5-10 minutes.
3. Cut the each tofu cakes into 3 or 4 pieces or around 3cm x 4cm, pat dry again with kitchen paper, then coat with the corn flour lightly on all sides evenly.
4. Heat the oil to about 338°F (170°C) in a deep frying pan ensuring the oil is up to heat before drying the tofu. Carefully put the tofu pieces in to the oil taking care not to break them. Cook for about 2 minutes. Tofu doesn’t need to cook but needs to be warmed through. Remove the Tofu and put onto kitchen paper to remove excess oil. When out of the oil the tofu should now be crispy.
5. Turn up the heat for the stock and stir in a mixture of corn flour and water. Stir it well until the stock becomes slightly thicker in consistency.
6. Place two cakes of tofu into each bowl, pouring over the stock but leaving the top of the tofu showing. Then garnish with the grated ginger, chopped spring onion and bonito flakes. Serve immediately.