Fried tofu in dashi broth (Agedashi dōfu)

1. Wrap the tofu in kitchen paper and press gently under a plate for 20 minutes to drain, then cut into 8 cubes.

2. For the sauce, bring the dashi to the boil with the soy sauce and mirin and keep warm; finely grate the daikon and ginger and thinly slice the spring onion.

3. Heat the oil to 175 °C.

4. Just before frying, dredge the tofu cubes one by one in the starch, tapping off the excess.

5. Fry in batches for 3-4 minutes, turning carefully, until the coating is pale gold and crisp, then drain on a rack.

6. Place in deep bowls, pour the hot sauce around and pile grated daikon, ginger, spring onion and katsuobushi on top; serve at once.

Tip: The magic of agedashi dōfu is the contrast: tofu crisp outside and creamy inside, in a gentle sauce. Silken tofu is very fragile, so handle it carefully – as a beginner, medium-firm tofu is easier.