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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 1 piece of silken tofu, 1 piece of konbu, appropriate amount of bonito flakes, 1 tbsp soy sauce, 1 tbsp mirin, 0.5 tbsp cooking sake, 300ml water, daikon radish, potato starch, oil, and spring onion.
Boil 300ml of water and 1 piece of konbu over medium heat, add 1 tbsp soy sauce, 1 tbsp mirin, and 0.5 tbsp cooking sake. Bring to a boil, turn off the heat, add bonito flakes, and cover with a lid to steep.
local_fire_departmentMedium heatWatch out
The alcohol in the cooking sake must evaporate first, otherwise it will affect the taste of the sauce.
Peel and grate the daikon radish using a grater, place it in a mesh strainer and squeeze out excess water; finely chop the spring onion into green onion bits.
Watch out
The grated daikon moisture should be squeezed moderately while keeping it moist, otherwise it will dilute the sauce too much.
Take the silken tofu out of the package, wrap it in paper towels and place a metal tray on top with light pressure to absorb internal moisture; cut the tofu into 4 equal square pieces, and evenly coat each piece with a thin layer of potato starch.
Watch out
When pressing the tofu, the force must be even and gentle, otherwise the silken tofu texture is too tender and easily breaks.
Place carefully into hot oil, otherwise oil splashing will cause burns.
Preheat a frying pan with an appropriate amount of oil over medium heat, place the starch-coated tofu cubes into the pan, fry for about 1 minute per side, turning them over with chopsticks and a spatula until all four sides are golden brown and crispy.
local_fire_departmentMedium heatWatch out
Turn them over gently, otherwise the crust will break and the tofu will fall apart.
Place the fried tofu on a plate lined with paper towels to absorb excess oil, then arrange them neatly on a decorated plate; top with a small amount of grated daikon and bonito flakes, strain the prepared konbu bonito broth and pour it around the edge of the plate, and finally garnish with a little green onion.
Watch out
The sauce should be poured along the edge of the plate rather than directly on the crispy tofu crust, otherwise the crust will become soggy.
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