Agedashi Tofu (Pan-fried Tofu in Dashi)

• 1 block Tofu (silken or firm)
• 2 tbsp Grated daikon radish
• 1 tsp Grated ginger
• 200 ml Japanese dashi stock
• 2 tbsp Mirin
• 2 tbsp Usukuchi soy sauce
• 1/2 heaping tablespoon Katakuriko
• 1 Chopped scallions

1. Grate the daikon radish and lightly drain.
2. Grate the ginger.
3. Drain the tofu well.
4. Separate into portions for each person and sprinkle with katakuriko (not listed).
5. Shake off the excess katakuriko.
6. Pan-fry the tofu, stirring, in a generous amount of oil.
7. When the tofu is crunchy and browned on all sides, turn off the heat.
8. Drain the oil from the tofu.
9. Make the dashi.
10. Bring 1 cup of water to a boil in a small pot.
11. Add 1 teaspoon of dashi stock powder and the ingredients and bring to a boil.
12. Add katakuriko (dissolved in an equal amount of water).
13. Bring to a boil, stir to thicken, and turn off the heat.
14. Add the daikon radish and ginger from Step 1 and mix in.
15. Arrange the tofu on a plate and pour the sauce from Step 3 over it.
16. Top with shredded green onions.
17. All done.
18. Enjoy ginger-flavored dashi with tofu.

silken, daikon radish, ginger, stock, mirin, soy sauce, katakuriko, scallions

Taken from cookpad.com/us/recipes/155418-agedashi-tofu-pan-fried-tofu-in-dashi (may not work)