50ml Dashi Concentrate (such as Katsuo Kombu Dashi Tsuyu)
2Tbsp Grated daikon radish
1tsp Grated ginger
1 Spring onion, sliced finely
Vegetable oil for frying
*Vegan option for sauce
50ml Clearspring Noodle Broth
For garnish: Grated daikon, ginger, chopped spring onion
Wrap Tofu in 2 sheets of kitchen paper to absorb excess water 1 hour before cooking. If the paper becomes too wet, replace the paper as necessary. Tofu should shrink a little and it should feel firmer.
Prepare the garnish.
Peel the skin and grate daikon radish, gently squeeze the water out.
Peel the skin and grate ginger
Finely slice the spring onion
Make agedashi tofu sauce. Simply dilute the dashi concentrate with 2-3 times the water according to the manufacturer’s recommendation. Warm before use.
Cut the tofu into bite size.
Pour vegetable oil in a frying pan to about 2cm deep. Heat to 170°C.
Coat the tofu in potato starch all over. Deep fry immediate until they turn slightly brown and crispy on the surface. If too many tofu is added at once the temperature of the oil will drop suddenly, resulting in soggy tofu. It is best to cook several pieces at a time and repeat the process.
In a bowl, add several pieces of crispy tofu, pour the hot sauce around them. Garnish with (2) above on the top. Serve immediately.
Hiyayakko with Yuzu Kosho
Serves 2-3 as starter
300g Silken Tofu
1tsp Yuzu Kosho
1tbsp Soy sauce
1 Spring onion, finely sliced
Cut tofu in 6 equal pieces.
Finely slice the spring onion.
Add small amount of yuzu kosho on top of each tofu cube.
Sprinkle the spring onions, pour soy sauce to serve.
Take a little yuzu kosho and spring onions to eat with tofu.