Silken tofu is lightly dusted with corn starch then fried. Serve in warm dashi broth and garnished with freshly grated ginger, chopped scallions, and shredded bonito flakes.
- 6 cubes silken tofu 130 gram total
- cornstarch for dusting
- salad oil for deep frying
- 1/2 cup broth
- 1/2 teaspoon freshly grated ginger
- 1/2 sping chopped green onion
- bonito flakes for garnish
- 1/2 cup dashi
- 2.5 tablespoon mirin
- 2.5 tablespoon soy sauce
Cut tofu into cubes and drain water on a paper towel.
Heat oil to 375 degrees.
Make the sauce and keep it warm.
Pat tofu dry with a paper towel and dust each tofu cubes with cornstarch.
Deep fry tofu, about 3 minutes.
In a serving bowl, put fried tofu, ginger and green onion, then pour the broth. Garnish with bonito flakes and serve immediately.