Agedashi Tofu

Remove the tofu from its packaging and wrap in 3-4 layers of paper towels. Place on a flat surface with a small plate on top as a weight — do not use heavy books, which will crush silken tofu. Let rest for 15 minutes to draw surface moisture. Cut into 6-8 cubes, approximately 4x4cm. Very gently pat each cut face dry with paper towels. This step is essential: surface moisture causes the starch coating to dissolve before frying, resulting in a bald, oil-soaked cube rather than a crisp shell.

Combine dashi, usukuchi soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat, stirring to combine. Cook for 2 minutes. Taste — it should be lightly salty, savory with a background sweetness, and clean. The pale soy sauce is traditional for agedashi to preserve the golden color of the sauce; regular soy makes a darker, deeper version. Keep warm until needed.

Heat oil to 180°C (355°F) in a deep, narrow pot or small wok. Working quickly, roll each tofu cube in potato starch, pressing gently to adhere, then shake off excess — you want a thin, even dust, not a thick coat. Lower cubes into oil one at a time using chopsticks or a spider. Fry 3-4 pieces at a time for 2-3 minutes, turning once, until the coating is set and very pale gold. The coating should be almost translucent, not deeply browned.

Place 2-3 fried tofu cubes in a small, deep bowl. Ladle hot tentsuyu sauce over and around them immediately — the sauce should come about halfway up the sides of the cubes. Garnish the top of each cube with a small mound of grated daikon, a pinch of grated ginger, a few strands of katsuobushi (which will wave in the heat), and thinly sliced green onion. Serve within 60 seconds. The entire magic of agedashi is the moment when the crisp coating begins to absorb the broth — this process starts the second you pour the sauce.