Step 1

Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.

Step 2

Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.

Step 3

In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.

Step 4

Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.