Deep-fried Tofu in Dashi (Agedashi Tofu)

Wrap firm tofu in paper towels and weight it down for 15 minutes to drain.

Cut the tofu into cubes and dust generously with potato starch (katakuriko).

Heat oil and deep-fry the tofu cubes until a light, crispy crust forms.

In a small pan, simmer dashi, soy sauce, and mirin to make the sauce.

Place the tofu in a shallow bowl and pour the hot sauce around it.

Garnish with grated daikon radish, ginger, and sliced green onions.