1 package Tofu (about 400g)
Katakuriko (potato starch flour)
2 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Sake
2 cups Dashi (480ml)
chopped green onions
grated Daikon radish
Cut Tofu into 10 blocks of generally equal size. Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer. Cover the Tofu with another paper towel. Place another sheet pan (the same size) on top and add a small amount of weight on the upper sheet pan. Leave for 20 minutes to press the Tofu.
In a pot, boil Soy Sauce, Mirin, Sake and Dashi together. Keep the sauce warm.
Heat deep-frying oil at medium heat. Coat the pressed Tofu with Katakuriko flour, and deep-fry. Cook a couple of minutes, turn once and cook a couple of minutes longer. Try not to disturb the coating. Remove from oil.
Immediately place Tofu in a serving dish and pour the hot sauce over the Tofu. Top with green onions and grated Daikon if you like.