Step 1

Gather all the ingredients.

Step 2

Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes.

Step 3

Peel and grate the daikon and gently squeeze water out. Cut the green onion into thin slices.

Step 4

Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.

Step 5

Remove the tofu from paper towels and cut it into 8 pieces.

Step 6

Heat the oil to 350F (175C) in a deep fryer or medium saucepan. Coat the tofu with potato starch, leaving excess flour, and immediately deep fry until they turn light brown and crispy.

Step 7

Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.

Step 8

To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.