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. 2 (300gm each) blocks momendofu (see note) or Japanese-style soft block tofu

4 tbsp potato starch

Neutral oil, such as canola, peanut, or safflower, 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 off 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.

Note Momendofu 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.