[From November Issue 2010]
Ingredients [Serves 2]
- 1 (300g) block momen (firm/cotton) tofu
- 1 tbsp flour
- Oil for deep-frying
- 1/2 cup (or 1/2 tsp powder) soup stock
- 1 tbsp mirin (sweet cooking rice wine)
- 1 tbsp soy sauce
- 100g daikon radish
- 1 piece (10g) ginger
- 2 sticks banno negi (green onions)
- Flour is added just before frying. The flour will get more watery if you leave it for some time before frying.
- Kinu (soft/silken) tofu may be also used.
- Tofu may also be powdered with starch.
- Starched, deep-fried tofu has a smoother texture.
- Floured tofu will be crispier and have darker coloring.
- 1. Tofu: cut into 4 pieces then strain for about 15 minutes to drain excess water. (When rushed, then wrap in paper towel and microwave for 2 minutes.)
2. Daikon radish: grate and drain with strainer. Ginger: scrape skin then grate. Negi: chop finely.
3. Sauce: Mix ingredients in a pot and let boil.
4. Pour approximately 3 cm of oil into a deep frying pan. Lightly dab the tofu with paper towels to absorb the excess water, then lightly cover with flour, dusting off any extra.
5. Heat the oil to a high temperature (180°C) then deep-fry the tofu. Turn over when the batter turns golden, and completely remove when the tofu turns light brown.
6. Place fried tofu in a deep dish and garnish with toppings. Cover with sauce before serving.