2 tbsp dashi stock powder
¼ cup mirin
½ tsp sugar
¼ cup light soy sauce
350g firm tofu (drained)
½ cup cornflour
Vegetable oil (for deep frying)
Thinly sliced daikon
Thinly sliced spring onion
In a saucepan, add the dashi powder, mirin, sugar and soy sauce and bring up to the boil. Once boiling, turn off the heat and set aside.
Once drained, pat the tofu try with paper towel. Place the cornflour in a shallow dish. Cut the tofu into large squares, dry again with paper towel, then coat with the cornflour. Shake off excess.
Heat the oil to for deep-frying (around 170°C). Carefully put the tofu pieces in the oil and fry until golden, then remove and drain on paper towel.
Divide the tofu among four bowls. Pour over the broth and garnish with the grated ginger, daikon, wasabi, spring onion and bonito flakes.