Agedashi tofu

Method

1. 1 Press the soft tofu under paper and gently knead it for 30 minutes to drain off excess water.
2. 2 Cut into 4 cm cubes, then roll in tapioca starch and tap off the excess.
3. 3 Only tapioca starch is used, not wheat flour; tapioca starch gives the crust its characteristic thin and translucent texture.
4. 4 Deep-fry at 180 degrees for 3 minutes until the crust is firm but the inside remains soft and creamy.
5. 5 Simmer the dashi with soy sauce and mirin, then pour it into a bowl, covering about one-third of the tofu.
6. 6 Arrange the beans in a bowl, then sprinkle with grated radish, grated ginger, green onions, and dried fish flakes. Serve immediately.

With an appliance

• Air fryer 28 min

  Replace step 4: spray oil evenly, then steam in a hot air pot at 200 degrees for 9 minutes; the crust will be drier but with less oil.